25 MINUTES | EASY | SERVES 4
Per serving: 581 Cals, 26g Protein, 87.8g Carbs, 16.3g Fat, 3.6g Sugar
Looking for a plant based, healthy and nutritious salad to enjoy? Look no further than this Borlotti Bean Pasta Salad with tomatoes and peppers. Packed with flavours and colours, this salad is not only delicious but also incredibly easy to make.
The star of this salad are the Borlotti beans, large plump beans that have a creamy texture and a slightly nutty flavour, making them a perfect addition to any salad. Combined with al dente pasta, juicy tomatoes, and crunchy peppers, this salad is a burst of freshness in every bite.
Not only is this Borlotti Bean Pasta Salad a great side dish for barbecues and picnics, but it can also be enjoyed as a light and satisfying meal on its own, and is perfect for lunchboxes or school lunches. It is packed with protein, fibre, and essential nutrients, making it a healthy choice for any occasion.
400 grams tinned or cooked fresh borlotti beans rinsed and drained
1 cup diced red/orange/yellow pepper (or a mixture of all 3)
1 medium red onion, diced
200 grams cherry/grape tomatoes sliced in quarters OR finely chopped larger tomatoes
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano – if you have it, otherwise leave out
1 cup dry pasta
1/4 cup (60ml) extra virgin olive oil
2 tablespoons (30ml) sherry vinegar
½ teaspoon dried oregano
1 teaspoon flaky sea salt or ½ teaspoon table salt
ground black pepper
1 teaspoon sugar (or honey if not vegan). Use 2 teaspoons if you’re using large tomatoes cos they’re not as sweet.
Firstly cook 1 cup of your favourite pasta in a medium sized pan of boiling salted water (1 teaspoon salt in 1-2 litres water) according to the package instructions to al dente (still firm when bitten). Once drained, run cold water through the strainer to cool it down and stop it from becoming too soft.
While the pasta is cooking, dice a red onion, 1-2 vibrant red/orange/yellow bell peppers (to make 1 cup), 200 grams cherry/grape tomatoes sliced into halves or quarters OR finely chopped larger tomatoes and roughly chop 2 tablespoons fresh parsley and 1 tablespoon fresh oregano – if you have it, otherwise leave it out. Put the onions in a heatproof jug or bowl.
the pasta using the hot pasta water to blanche the raw onion if you want it slightly softer and milder. If you like your onion raw and crisp, skip this step.
Once drained, run cold water through the strainer to cool it down and stop it from becoming too soft. Remember to drain and cool the onion too.
In a large bowl, add 60ml olive oil, 2 tbsp (30ml) sherry vinegar, ½ tsp dried oregano, a good grind of black pepper and about ½ teaspoon sea salt. Whisk together until it is very well blended, thickened & becomes creamy in colour.
Taste it to check the balance, and add 1-2 teaspoons sugar (or honey if not vegan) and whisk that in too.
Now add 400g drained & rinsed borlotti beans, the diced peppers and chopped tomatoes and give it a stir.
the cooled, drained pasta & onion and stir them through to make sure everything is well coated in the dressing
add the chopped herbs and toss everything together.
We like to eat the salad straight away at room temperature, but you may choose to let the flavours meld in the refrigerator for a few hours before serving.