Tomato Bacon Bean and Pasta Salad

We got a last minute invite to a cookout for the 4th this weekend and I couldn’t make up my mind whether to make a pasta salad or a bean salad.  So I went with both.  Taking advantage of a bottle of Hidden Valley Farmhouse Originals Garden Tomato and Bacon dressing that I bought a month ago and then promptly forgot about, I whipped up this cold salad that was a tangy side with minimal impact on blood sugar.  I’ve been eating the leftovers for lunch all week. It makes 6 1 cup servings at 305 calories and 11.1 grams of fat.  So I humbly offer this up to Presto Pasta Nights, hosted this week by Helen of Fuss Free Flavours.


  • 4 oz. whole wheat penne
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup roasted red peppers, diced
  • 15 oz. navy beans, drained
  • 3 scallions diced
  • 1/2 cup Garden Tomato and Bacon salad dressing
  • 3 oz. 2% cheddar cheese, finely diced


  1. Cook the pasta according to package directions.
  2. Meanwhile, add the beans, veggies, and dressing in a large bowl.
  3. Once the pasta is cooked and drained, add it and toss until well coated.
  4. Allow to cool.
  5. Once cool, add the cheese and toss until well distributed.

Printable version.

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