Ingredients
Scale
- 4 ounces whole-wheat fusilli
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon ground 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
- Bring a large pot of water to a boil.
- Add the pasta and cook as the package directs.
- Drain the pasta and rinse it with cold water.
- Whisk the olive oil, lemon juice, vinegar, oregano, pepper, and salt in a large bowl.
- Add the kidney beans, chickpeas, tomatoes, cucumber, bell pepper, and onion to the bowl. Mix to combine.
- Add the cooled pasta to the bowl and mix until everything is evenly distributed.
- Gently fold in the crumbled feta cheese.
Notes
- Rinsing the pasta stops the cooking and keeps the salad from becoming gummy.
- Use any color of bell pepper you prefer.
- For a stronger flavor, let the salad chill in the fridge for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg