Catalan White Bean and Escabeche Vegetable Pasta Salad

Name: Catalan White Bean and Escabeche Vegetable Pasta Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 lb (450 g) penne pasta; 2 tbsp (36 g) kosher salt for pasta water; 30 oz (850 g) canned cannellini beans (two 15-oz cans), drained and rinsed; 1½ cups (300 g) jarred roasted red peppers, patted dry; ¾ cup (105 g) roasted blanched hazelnuts; ¾ cup (105 g) raw blanched almonds, lightly toasted; 2 clove (12 g) garlic clove, minced; 1 tsp (2½ g) smoked paprika; 2 tbsp (30 ml) sherry vinegar; ½ cup (120 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 1 medium (150 g) red onion, thinly sliced into rings; 2 medium (300 g) small zucchini, cut into thin half-moons; 1 large (150 g) carrot, julienned or thinly sliced; 1½ cups (220 g) cherry tomatoes, halved; ½ cup (120 ml) white wine vinegar; 3 tbsp (45 ml) extra-virgin olive oil; 3 clove (18 g) garlic clove, minced; 2 leaf bay leaf; 3 sprigs (2 g) fresh thyme sprigs; 1 tsp (3 g) black peppercorn; 1 tsp (6 g) kosher salt; ½ cup (20 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

A bright, tangy pasta salad inspired by Catalonia's bold flavors. Tender penne mingles with creamy white beans, crunchy pickled vegetables, and roasted almonds, all bound together with a silky romesco sauce made from charred red peppers, hazelnuts, and garlic. The escabeche—a traditional Spanish vinegar-based pickle—adds a distinctive sharp, slightly sweet note that cuts through the richness of the sauce. Serve chilled as a substantial side dish or light main course.

Prep: 25 min
Cook: 15 min
Wait: 45 min
Total: 1 hr 25 min
Makes: 6 servings (about 10 cups total)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

1 lb (450 g) penne pasta
2 tbsp (36 g) kosher salt for pasta water
30 oz (850 g) canned cannellini beans (two 15-oz cans), drained and rinsed
For the Romesco Sauce
1½ cups (300 g) jarred roasted red peppers, patted dry
¾ cup (105 g) roasted blanched hazelnuts
¾ cup (105 g) raw blanched almonds, lightly toasted
For the Romesco Sauce
2 clove (12 g) garlic clove, minced
1 tsp (2.5 g) smoked paprika
2 tbsp (30 ml) sherry vinegar
½ cup (120 ml) extra-virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
For the Escabeche Vegetables
1 medium (150 g) red onion, thinly sliced into rings
2 medium (300 g) small zucchini, cut into thin half-moons
1 large (150 g) carrot, julienned or thinly sliced
1½ cups (220 g) cherry tomatoes, halved
½ cup (120 ml) white wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
3 clove (18 g) garlic clove, minced
2 leaf bay leaf
3 sprigs (2 g) fresh thyme sprigs
1 tsp (3 g) black peppercorn
1 tsp (6 g) kosher salt
½ cup (20 g) fresh flat-leaf parsley, roughly chopped

Equipment (6)

Large pot (6-quart)
Colander
Medium saucepan
Food processor
Large mixing bowl
Serving platter or bowl

Steps

Before you start

Use jarred roasted red peppers to save time on the romesco, or roast fresh peppers yourself
Drain and rinse canned beans thoroughly to remove excess sodium
Chill all components before assembling so the salad stays cool longer
Read through the escabeche timing—vegetables need 30 minutes to marinate

1
Toast the almondsOven 350°F / 175°C
- Spread the raw blanched almonds on a small baking sheet or dry skillet.
- Toast over medium heat (or in a 350°F/175°C oven for 5–6 minutes) for 3–4 minutes, stirring occasionally, until fragrant and very lightly golden.
- Transfer to a plate to cool, then roughly chop.
- Set aside.
+ Show details− Hide details
Ready when: Almonds are light golden and fragrant
Tip: Watch carefully—they toast quickly and can burn. If using a skillet, keep them moving.
2
Prepare escabeche vegetables
- In a medium saucepan, combine the white wine vinegar, olive oil, minced garlic, bay leaves, thyme sprigs, peppercorns, and salt.
- Bring to a simmer over medium-high heat, then remove from heat.
- Add the sliced red onion, zucchini half-moons, and julienned carrot to the warm liquid.
- Stir gently to coat, then cover and set aside at room temperature for 30 minutes so the vegetables soften and absorb the flavors.
- Add the halved cherry tomatoes in the last 5 minutes of marinating.
+ Show details− Hide details
Ready when: Vegetables are tender and have absorbed the marinade; bay leaves and thyme will have flavored the liquid
Tip: Add tomatoes late so they stay intact and don't fall apart. This step can be done ahead; refrigerate the escabeche and bring to room temperature before assembling.
3
Boil the pasta
- Bring 6 quarts of water to a rolling boil in a large pot.
- Add the 2 tablespoons of kosher salt, then add the penne.
- Stir occasionally and cook for 1 minute less than the package directions (usually 10–11 minutes for al dente).
- Reserve ½ cup of pasta water, then drain the pasta in a colander.
- Rinse briefly under cool running water to stop the cooking and cool it slightly.
+ Show details− Hide details
Ready when: Pasta is just shy of al dente (still slightly firm when bitten)
Tip: Cooking 1 minute short prevents mushiness when the salad sits and the pasta continues to soften. Reserve pasta water to loosen the sauce if needed.
4
Make the romesco sauce
- In a food processor, combine the patted-dry roasted red peppers, roasted hazelnuts, minced garlic, smoked paprika, and sherry vinegar.
- Pulse until roughly combined, then stream in the olive oil while blending until the sauce reaches a smooth, pourable consistency (like thick salad dressing).
- Season to taste with salt and pepper.
- If the sauce seems too thick, thin it with 1–2 tablespoons of the reserved pasta water.
- Transfer to a small bowl.
+ Show details− Hide details
Ready when: Sauce is smooth, pourable, and no large chunks of pepper or hazelnut remain
Tip: Don't overprocess—the sauce should have some body, not be completely smooth. If too thick, add pasta water a tablespoon at a time to reach the right consistency.
5
Combine the salad
- In a large mixing bowl, gently toss together the cooled penne, drained white beans, and the escabeche vegetables along with about half of their pickling liquid (discard the bay leaves and thyme sprigs).
- Pour the romesco sauce over the top and toss gently until all components are evenly coated.
- Fold in most of the chopped parsley and toasted almonds, reserving some for garnish.
- Taste and season with salt and pepper as needed.
+ Show details− Hide details
Ready when: All components are evenly distributed and coated with sauce
Tip: Don't add all the pickling liquid—it can make the salad watery. Use just enough to add tang without pooling at the bottom. The salad will continue to absorb liquid as it sits.
6
Chill and serve
- Transfer the salad to a serving platter or bowl.
- Cover and refrigerate for at least 15 minutes before serving, or up to 4 hours.
- Before serving, give the salad a gentle toss and check the seasoning—add more salt, pepper, or a splash of sherry vinegar if needed.
- Garnish with the remaining toasted almonds and fresh parsley.
+ Show details− Hide details
Ready when: Salad is cold to the touch, and flavors have melded
Tip: If the salad looks dry after chilling, toss with a touch more olive oil or a splash of reserved pasta water. The pasta continues to absorb liquid, so a little extra helps keep it moist.

Good to know

Tips

To avoid a watery salad, drain the beans thoroughly and pat the roasted peppers dry before making the romesco. Excess moisture is the most common culprit.
The escabeche vegetables are the soul of this dish—don't skip them or rush the marinating step. The 30-minute soak allows them to pickle and develop the distinctive tangy-sweet flavor that sets Catalan food apart.
Make the romesco sauce while the escabeche rests; this keeps prep time efficient and means all components are ready at roughly the same time.
For a warm version of this salad, serve it at room temperature or lightly warmed (do not reheat in the microwave, as this will make the pasta rubbery). Warm romesco sauce drizzled over room-temperature pasta, beans, and cool escabeche vegetables is delicious on cooler days.

Make ahead

The escabeche vegetables can be prepared up to 1 day ahead; cover and refrigerate. The romesco sauce can be made up to 2 days ahead. The entire salad can be assembled up to 4 hours ahead and refrigerated, though it's best served within 3 hours so the pasta doesn't become too soft. The almonds should be toasted and added just before serving to keep them crunchy.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to soften and absorb the sauce, which some prefer. To refresh, toss with a splash of olive oil or sherry vinegar and a little reserved pasta water. This salad does not freeze well due to the texture of the vegetables and pasta.

Substitutions

roasted blanched hazelnuts → roasted blanched almonds. Use all toasted almonds (1.5 cups total) and omit the separate almond step. This simplifies prep and creates a double-almond sauce.
jarred roasted red peppers → 2 fresh red bell peppers, roasted and peeled. Char peppers over a flame or under the broiler, steam them in a covered bowl for 5 minutes, then peel away the skin. This adds slightly fresher, more assertive pepper flavor to the romesco.
canned cannellini beans (two 15-oz cans) → chickpeas or borlotti beans. Cannellini beans have a delicate flavor that lets the other ingredients shine, but heartier beans work well too. Chickpeas add a nuttier note; borlotti beans are slightly earthier.
sherry vinegar → red wine vinegar. Red wine vinegar is more assertive and slightly less sweet. Use the same amount, but taste and adjust other seasonings as needed since the flavor profile shifts.