7 servings (serving size: 1 cup)

With spicy peppers, sweet cherry tomatoes, earthy beans, and lots of fresh herbs, this well-balanced meatless recipe is a meal in itself. Just serve with a glass of iced tea.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.

Ratings & Reviews

sukeedog's Review

August 31, 2014
Tasty, though the 9 oz of pasta gets a bit lost. I would use more next time. We subbed Greek olives for the capers, and yes - definitely rinse the beans! Also, if you like this type of pasta salad try CL's Mediterranean Orzo Salad with Feta Vinaigrette. It's one of our favorite recipes on this site.

steponme's Review

April 02, 2014
Taste delicious as is. Took earlier reviewers advice & rinsed the beans. Served with herbed chicken breast.

candicemowen's Review

March 31, 2014
Delicious, fresh and light. I did salt the water and I think it needs it. Next time I will ditch the beans. I think you could make a million different substitutions and it would turn out great.

stormydogblue's Review

March 31, 2014
Yes, definitely rinse the beans! This was very good. However after I added the mere 9 oz of pasta, it sort of got lost so I went ahead and put in the remainder of the 19 oz pkg I had cooked. I also increased the lemon juice/olive oil by one half to accommodate the extra pasta. Next time, I will salt the cooking water for the pasta - I think it needs it.

mginsd's Review

March 24, 2014
Make sure you rinse the beans before adding them, as their sometimes syrupy juice can impart a cloying undertaste to this dish. And, don't hesitate to add any kind of pickled veggies to this: carrots, cornichons, beets, Spanish olives as well as sub freely on the greens. I like to cook the pasta in the pickling juices, as it adds a really good base of flavor to the pasta itself.

VeggieVA's Review

March 24, 2014
We make this all the time. Can substitute with the seasons--sundried tomato and dried basil in winter, arugula if you have it. Use more tortellini to feed the family.

BrittanyMeinke's Review

January 02, 2014

bluewaterlili's Review

September 11, 2013

Kris0428's Review

August 17, 2013
Very flavorful and light! Great as a veggie meal or as a side with chicken or fish!

daneanp's Review

July 23, 2013
This was interesting and the portion size is generous (and filling). I think I will add some minced garlic to the lemon juice/olive oil dressing next time. And maybe a bit of crushed red pepper to give it a little kick.