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.
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