Craving a quick, mouthwatering meal that screams Mediterranean flavor? Look no further! This Pasta Mediterranean with Kidney Beans is about to become your new obsession. Imagine a vibrant, colorful dish that combines the heartiness of perfectly cooked pasta, the creamy richness of feta, and the robust flavors of olives and herbs – all ready in just 30 minutes. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves incredible taste, this recipe is your ticket to a culinary adventure that will make your weeknight dinner anything but ordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 oz pasta (penne or fusilli)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tablespoons olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta (penne or fusilli), 1 can (15 oz) of kidney beans (drained and rinsed), 1 cup of cherry tomatoes (halved), 1/2 cup of crumbled feta cheese, 1/4 cup of sliced olives, 2 tablespoons of olive oil, 1 teaspoon of oregano, and salt and pepper to taste.
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil over high heat.
- Once the water is boiling, add the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking together.
- While the pasta is cooking, prepare the other ingredients. In a large mixing bowl, combine the drained and rinsed kidney beans, halved cherry tomatoes, crumbled feta cheese, and sliced olives.
- In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 teaspoon of oregano and sauté for about 1 minute to infuse the oil with flavor.
- Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Rinse briefly under cold water to stop the cooking process and prevent sticking.
- Add the drained pasta to the mixing bowl with the kidney beans, tomatoes, feta, and olives. Pour the infused olive oil over the top and gently toss to combine all the ingredients.
- If the mixture seems dry, add a little of the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached.
- Season the pasta salad with salt and pepper to taste. Toss again to ensure everything is well mixed.
- Serve the Pasta Mediterranean warm or at room temperature, garnished with additional feta cheese or olives if desired. Enjoy your delicious and nutritious meal!
Tips
- Always salt your pasta water generously - it's your first chance to add flavor to the dish.
- Reserve some pasta cooking water before draining; its starchy goodness helps bind the sauce and ingredients.
- For maximum flavor, gently warm the olive oil with oregano before adding it to the pasta.
- Use high-quality feta cheese for a more authentic Mediterranean taste.
- Feel free to customize by adding grilled chicken or roasted vegetables for extra protein and nutrition.
- This dish tastes even better the next day, so don't hesitate to make extra for leftovers.
- For a gluten-free version, simply substitute regular pasta with a gluten-free alternative.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 16g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 15mg
