How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bean and Vegetable Pasta Salad?

You need 16 ingredients. The key ingredients include: 8 ounces small shell pasta (1 cup dry), ⅓ cup red wine vinegar or ⅓ cup white wine vinegar, 1 tablespoon raw sugar or ½ tablespoon white sugar, 3 tablespoons extra virgin olive oil (or 2 tablespoons olive oil and 1 tablespoon nut oil, such as walnut oil or 2 tablespoons hazelnut oi), and more.

Is Bean and Vegetable Pasta Salad suitable as pasta & noodles?

Yes, Bean and Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Bean and Vegetable Pasta Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean and Vegetable Pasta Salad Recipe

Name: Bean and Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces small shell pasta (1 cup dry); ⅓ cup red wine vinegar or ⅓ cup white wine vinegar; 1 tablespoon raw sugar or ½ tablespoon white sugar; 3 tablespoons extra virgin olive oil (or 2 tablespoons olive oil and 1 tablespoon nut oil, such as walnut oil or 2 tablespoons hazelnut oi); 3 tablespoons good quality mayonnaise or 3 tablespoons nonfat plain yogurt or 3 tablespoons soy mayonnaise; ½ teaspoon salt free italian seasoning (I recommend Homemade Italian Seasoning); ½ teaspoon salt; 1 garlic clove, peeled and minced; 3 tablespoons chopped fresh parsley (NOT dried); ½ cup red onion, sliced; ¼ teaspoon cracked pepper; 12 ounces fresh roasted corn (defrosted) or 12 ounces frozen corn (defrosted); 12 ounces red kidney beans, drained; 2 medium carrots, peeled and grated; 2 medium celery ribs, thinly sliced; ½ cup sliced black olives (optional)

Fresh, crisp and full of flavor — this Bean and Vegetable Pasta Salad is a must-try. Made with shell pasta, red wine vinegar, sugar and extra virgin oli…

This Bean and Vegetable Pasta Salad relies on simple, everyday ingredients such as salt, red onion, sliced, cracked pepper and red kidney beans, drained. It comes together quickly and makes 4 servings, at about 662 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Bean and Vegetable Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

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