Confetti Salad

It’s coming up on summer, which means the season for salads of all kinds.  I get tired of the same old same old traditional salads, so I decided to make up a new pasta salad to much on while my hubby munches happily on his greens.   With the combo of beans, veggies, and whole wheat pasta, this is actually a great side or snack because it holds your blood sugar steady for longer.  And with all the colors, it’s just pretty.  This makes for 5 servings at 284 calories and 6 grams of fat per serving.  A nice, healthy offering for Presto Pasta Nights, hosted this week by Katie from Thyme for Cooking.


  • 1.5 cups whole wheat rotini (uncooked)
  • 1 pint mini peppers (they come in red, orange, and yellow), deveined, deseeded, diced
  • 2 stalks celery, diced
  • 3 scallions, diced
  • 1/2 cup of your favorite Greek salad dressing (I used Mediterranean Sun-Dried Tomato and Feta Cheese)
  • 2 cups navy beans, cooked (could also use Great Northern white beans)
  • 1 tsp kosher salt


  1. Set your pasta water to boil while you dice up all your ingredients.
  2. Add the pasta and cook according to package instructions.
  3. In a large bowl, add the beans, celery, scallions, and peppers.
  4. Drain the cooked pasta and add it to the bowl.
  5. Add the salt.
  6. Pour the dressing over everything and mix well.
  7. Chill.  As the salad cools, it will absorb the dressing.

Printable version.

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