Rotini & Kidney Bean Salad

Rotini & Kidney Bean Salad
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 169.0
  • Total Fat: 10.8 g
  • Cholesterol: 6.5 mg
  • Sodium: 206.8 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.5 g

View full nutritional breakdown of Rotini & Kidney Bean Salad calories by ingredient

Number of Servings: 5


    Barilla - Tri-Color Rotini 1/2 of a 12 oz box
    Peas, frozen, 1 cup
    great value light red kidney bean, 1 can
    2% mozarella Cheese, .5 cup
    Cheese - Kraft Parmesan Shredded, 28 gram(s)
    Extra Virgin Olive Oil, 3 tbsp
    Balsamic Vinegar, .5 tbsp
    5 Cherry Tomatoes


This recipe is extremely versatile. I have made it with bottled dressings, different cheeses (feta, cheddar, romano, etc). You can easily cut fat and calories by switching up the dressings and cheeses (although I'm fine with the healthy fats from the olive oil). It is filling, healthy, and the leftovers keep beautifully.


Cook pasta according to package directions. In the meanwhile, cook frozen peas, drain and rinse beans, and shred cheese. Prepare balsamic vinaigrette with olive oil, balsamic vin, and your favorite seasonings (salt, pepper, garlic powder, onion powder, etc). Slice cherry tomatoes in half.

Add beans to large bowl. Drain pasta and add to bowl. Add cheeses and drained peas. Top with tomatoes. Toss with vinaigrette and serve.

Serving Size: 5-6 Servings