Simple Bean and Pasta Salad

YIELD 8 servings


12 ounces cavatappi, penne or ziti pasta
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup finely shredded basil
3/4 cup shaved or grated Parmigiano Reggiano cheese
1 (15-ounce) can cannellini beans, drained
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup fresh mozzarella, diced, or perlini balls


1. Cook pasta until al dente. Drain but do not rinse. Add remaining ingredients. Stir gently.

Photography by Teresa Blackburn. This recipe originally appeared as Simple Bean and Pasta Salad on

For more bean recipes on, check out the following:

White Bean Crostini

Bean and Tomato Toss

Middle Eastern Bean Salad


inspector thirtyseven

Thank you

Jonathan Harper
Jonathan Harper1 years ago


Tanya W.
Tanya W.1 years ago

Chick peas might be nice...almost beans

Tanya W.
Tanya W.1 years ago

Might have to leave the beans oht

Tanya W.
Tanya W.1 years ago

Noted thanks

Natasha Salgado
Natasha salgado1 years ago

Simple+filling! Thanks

Vicky P.
Vicky P.1 years ago


Roxana Saez
Roxana Saez1 years ago

My best meals are eaten vicariously through this site since then I don't have to worry about tummy woes :O) TYFS...looks yum ;O)

ERIKA SOMLAI1 years ago

thank you

Marija Mohoric
Marija Mohoric1 years ago