Pasta Salad with Black Beans and Tomatoes

Black beans add protein and fiber to pasta salad, and sharp feta cheese contributes extra flavor. You can make this salad a day ahead and sprinkle the cheese on top just before serving.


6 servings (serving size: 3/4 cup salad and 2 teaspoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes
Other: 1 Hours

Nutritional Information

Calories 154
Fat 1.4 g
Satfat 0.5 g
Protein 6.6 g
Carbohydrate 28.5 g
Cholesterol 2 mg
Iron 1.8 mg
Sodium 639 mg
Caloriesfromfat 8 %
Fiber 3.9 g
Calcium 38 mg


4 ounces uncooked rotini
2 cups diced plum tomato (about 4)
1/2 cup chopped English cucumber
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3/4 cup fat-free balsamic vinaigrette
1/4 teaspoon kosher salt
1/4 cup (1 ounce) crumbled reduced-fat feta cheese


Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Drain.

. Combine pasta, tomato, and next 3 ingredients. Add vinaigrette and salt; toss well. Cover; chill at least 1 hour.

. Spoon salad onto plates; sprinkle with feta cheese.