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JB’s Two Bean Pasta Salad

I made this pasta salad for JB (one of my clients) who has limited food choices. It is protein packed with pinto and kidney beans. Also, I used chickpea pasta. It is lightly dressed with lemon, tahini and some fresh herbs.

This pasta salad would be great to bring to a gathering. For a pop more color add some multicolored tomatoes or some corn. You will be taking home an empty bowl.

  • 8 oz. shell pasta (I used Banza)
  • 1/2 c celery, sliced thin
  • 1/2 c peas, frozen
  • 1 cup spinach, chopped
  • 1 1/2 c pinto beans
  • 1 1/2 c kidney beans
  • 1 tbsp, chives, minced
  • 1 tsp thyme, fresh

Blanch the celery in boiling water for about 2 minutes. The celery’s green color will brighten. ┬áThat is when you take it out and shock it in ice water. Remove the celery from the ice bath. Set aside.

Cook the shells according to the package directions. I always cook the Banza pasta at its lowest suggested cooking time. This keeps it from falling apart so easily.

Combine pasta, veggies, beans and herbs in a large bowl.

Dressing:

  • 1 lemon zest and juice
  • 1 tsp tahini
  • 1/4 c water
  • 1/2 tsp mustard, ground
  • salt and pepper to taste

Whisk together dressing ingredients into a large measuring cup. Drizzle over pasta mixture and stir to coat pasta.

Serve. Eat. Enjoy.

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Note: This recipe makes a large bowl. It would be great for food prep for your lunch during the week.

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