Ingredients
Scale
- 4 ounces whole-wheat fusilli pasta
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- ½ cup rinsed canned no-salt-added kidney beans
- ½ cup rinsed canned no-salt-added chickpeas
- ½ cup halved grape tomatoes
- ½ cup chopped English cucumber
- ½ cup diced bell pepper
- ½ cup diced red onion
- ½ cup crumbled feta cheese
Instructions
- Boil a large pot of water. Cook the pasta according to package directions.
- Drain the pasta and rinse it under cold water to cool.
- In a large bowl, whisk together the olive oil, lemon juice, red-wine vinegar, dried oregano, pepper, and salt.
- Add the kidney beans, chickpeas, tomatoes, cucumber, bell pepper, and red onion to the bowl. Mix until the vegetables are coated in the dressing.
- Add the cooled pasta to the bowl and mix until everything is evenly distributed.
- Gently fold in the crumbled feta cheese.
Notes
- You can prepare this salad a few hours ahead. Store it covered in the refrigerator.
- For best flavor, let it sit for 30 minutes before serving so the pasta absorbs the dressing.
- Use any small pasta shape you prefer.
- Rinse the canned beans well to remove excess sodium and improve texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg