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Pasta Salad with Black Beans and Tomatoes

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.

Oxmoor House JANUARY 2008

  • Yield: 6 servings (serving size: 3/4 cup salad and 2 teaspoons cheese)
  • Cook time:12 Minutes
  • Prep time:10 Minutes
  • Other:1 Hour


  • 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.

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

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Pasta Salad with Black Beans and Tomatoes recipe