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.

Yield: 6 servings (serving size: 3/4 cup salad and 2 teaspoons cheese)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 1.4g
  • Saturated fat: 0.5g
  • Protein: 6.6g
  • Carbohydrate: 28.5g
  • Cholesterol: 2mg
  • Iron: 1.8mg
  • Sodium: 639mg
  • Calories from fat: 8%
  • Fiber: 3.9g
  • Calcium: 38mg


  • 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


  1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Drain.
  2. . Combine pasta, tomato, and next 3 ingredients. Add vinaigrette and salt; toss well. Cover; chill at least 1 hour.
  3. . Spoon salad onto plates; sprinkle with feta cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta Salad with Black Beans and Tomatoes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy