Make my Pasta Salad with Kidney Beans and enjoy a delightful medley of flavors and textures, perfect for any occasion. Toss together tender pasta with hearty kidney beans, crisp vegetables, and a creamy dill dressing, creating a dish that is both satisfying and refreshing. Try another version and use white kidney beans to make my White Bean Caprese Salad.
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For more colorful salad ideas, I recommend making my Raw Carrot Salad or my Canned Chicken Salad (Waldorf). For another delicious salad idea, I highly recommend trying my Greek Cabbage Salad recipe!
Ingredients
- Medium Pasta like Rotini or Fusilli
- Red Kidney Beans
- Corn Kernels
- Radishes
- Celery
- Bell Pepper
- Mayonnaise
- Pickle Juice
- Fresh Dill
- Garlic Cloves
- Mustard
See recipe card for quantities.
Instructions
Cook the pasta in a large pot of boiling (salted) water until al dente. Drain the pasta and place it in the refrigerator to cool it down.
Slice up the radishes, celery, and bell pepper and place in a large bowl.
Make the dressing by combining the mayonnaise, pickle juice, fresh dill, mustard and garlic. Whisk until smooth.
Place the cooled pasta in the large bowl with the chopped vegetables.
As the red kidney beans and the corn kernels to the bowl with the pasta.
Pour the dressing into the pasta salad with kidney beans and toss everything together so that everything is coated evenly.
Substitutions and Variations
- Pasta - Use any kind of medium-sized pasta that you have, anything from elbow macaroni, to fusilli or farfalle. (affiliate links)
- Vegetables - Add any other type of raw vegetables you may want to this salad, like broccoli, grated carrots, or onion.
- Salad Dressings - Use any an oil based salad dressing or any other type of prepared salad dressing you may already have in your refrigerator.
- Cheese - Add small cubes of your favorite brick of cheese or even crumbled feta or parmesan to this salad for even more flavor.
Storage
Make the Pasta Salad with Kidney Beans in a glass bowl with a lid (affiliate link) so you can easily store it in the refrigerator. Keep the dressing separate if making the salad in advanced, but even with the dressing, this salad keeps great for a couple days in the refrigerator.
Recipe
Pasta Salad with Kidney Beans
Ingredients
- 2 cups Raw Rotini Pasta
- 19 ounce Red Kidney Beans drained and rinsed
- ½ cup Corn Kernels thawed if from frozen
- 2 ribs Celery thinly sliced
- 5 pieces Radish halved and sliced
- ½ large Red or Orange Bell Pepper finely diced
Dressing Ingredients
- ¼ cup Mayonnaise
- 2 tablespoon Dill Pickle Juice from the jar
- 2 tablespoon Fresh Dill finely chopped
- 2 cloves Garlic crushed
- 1 teaspoon Sweet Onion Mustard or dijon
- ½ teaspoon Salt or to taste
Instructions
- Bring a large pot of water to a boil and add in 1 tablespoon of salt and the 2 cups of raw pasta. Cook as per the directions on the package and then drain. Place the cooked pasta in a dish and place in the refrigerator to cool.
- While the pasta is cooking, drain the beans and prepare the corn, celery, bell pepper, and radishes. Place them in a large bowl, which can also accommodate the cooked pasta.
- In a separate bowl, whisk together all of the Dressing Ingredients until smooth.
- Add the cooled pasta to the large bowl with the vegetables. The pasta does not have to be totally cold, as long as it is at room temperature.
- Drizzle all of the dressing into the bowl with the pasta and vegetables. Gently fold everything together until well combined and coated.
- Cover the bowl with a lid or with plastic wrap and place the prepared pasta salad in the refrigerator until completely cooled.
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