White Bean, Roasted Broccoli & Tomato Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 60.9 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 6.9 g
  • Protein: 12.9 g

View full nutritional breakdown of White Bean, Roasted Broccoli & Tomato Pasta Salad calories by ingredient
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Got this recipe from a friend. Got this recipe from a friend.
Number of Servings: 8


    1 head broccoli, cut into bite-size florets
    3 teaspoons olive oil, divided
    1 teaspoon chili powder
    Coarse salt and freshly ground pepper
    1 pint small tomatoes (such as cherry)
    1 1/2 cups cooked white beans, drained and rinsed
    1/4 cup black olives, halved
    1 box Barilla Plus penne, cooked, drained and well chilled
    Zest of 1 lemon
    Juice of 1-2 lemons
    1/4 cup thinly sliced fresh basil


Preheat oven to 425°. Toss broccoli, 1 teaspoon oil and the chili powder in a bowl, and season with salt and pepper. Toss tomatoes and 1 teaspoon oil in another bowl, and season with salt and pepper. Arrange broccoli in a single layer on a nonstick baking sheet, and cook until dark brown in spots, but still crisp, about 15-20 minutes. Arrange tomatoes on another nonstick baking sheet and cook until just starting to split and turn golden in spots, about 10 minutes. Let both vegetables cool completely.

In a large bowl, combine broccoli, tomatoes, white beans, olives and pasta. Add lemon zest and juice, basil and remaining oil, and toss to combine. If the salad seems dry, add more olive oil and lemon juice to taste.

You can serve with a small amount of Parmesan grated over the salad. (Not included in the nutrition information.)

Number of Servings: 8

Recipe submitted by SparkPeople user BUN3KIN.

TAGS:  Side Items |

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Member Ratings For This Recipe

  • Incredible!
    So tasty! Def needs extra olive oil before serving. I loved it and I wish I had time to chill everything before I tossed it together for dinner this eve! 2/3 of my kids gobbled it up. I thought it was super quick, super easy, and super yummy! Thank you for sharing! - 9/13/11

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