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Mediterranean Pasta and White Bean Salad

  • Author: Renée Kohlman
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Warmer weather means it’s time to start thinking about picnics, potlucks, and pasta salads! This recipe is loaded with tender pasta, fresh kale, creamy white beans, sun dried tomatoes, briny olives, and heaps of Parmesan and feta cheese. Tossed in a bright and garlicky basil dressing, the pasta salad tastes best after it rests in the fridge for an hour before serving, and given the sturdiness of the greens, it’s perfect for make-ahead meal planning too. Not only does the pasta salad taste delicious, it’s nutrient-dense thanks to the fibre and protein rich white beans and the superfood that is kale.



225 g (about 2 1/2 cups) uncooked short pasta such as rotini, penne, or fusilli
4 cups chopped kale (tough stems removed first)
1 (540 mL/19 oz) can white beans, drained and rinsed
2/3 cup chopped sun dried tomatoes (packed in oil)
2/3 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1/2 cup pitted black olives, halved
1 cup fresh basil (packed), stems removed
1/2 cup extra virgin olive oil
2 Tbsp white wine vinegar
3 garlic cloves, smashed
1/2 tsp salt
1/2 tsp freshly ground pepper


1. In a large pot of boiling salted water, cook the pasta according to package directions. Drain, rinse with cool water and drain again.
2. To make the dressing: Rinse the basil and pat dry with paper towels. In a blender, combine the basil and remaining dressing ingredients. Run on high speed until fully blended. Taste the dressing and adjust the seasoning, if necessary.
3. In a large bowl, add the kale. Add a Tbsp or two of olive oil and massage the kale for 2 minutes. This helps to tenderize the kale and remove some of the bitterness. Add the cooled pasta and remaining salad ingredients. Toss well. Pour the dressing over the salad and toss to evenly combine. Cover and refrigerate for 1 hour before serving.