Spanish-Style Canned Bean and Tomato Pasta Salad

Name: Spanish-Style Canned Bean and Tomato Pasta Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) Penne pasta; 15 oz (425 g) Canned kidney beans (red or white), drained and rinsed; 14½ oz (410 g) Canned diced tomatoes, undrained; 3 cloves (12 g) Garlic cloves, minced; ⅓ cup (80 ml) Olive oil (extra-virgin); 2 tbsp (30 ml) Sherry vinegar; ½ medium (70 g) Red onion, finely diced; 1 medium (150 g) Red bell pepper, diced; ¼ cup (15 g) Fresh flat-leaf parsley, chopped; to taste Sea salt; to taste Black pepper, freshly ground; ¼ tsp (½ g) Red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, budget-friendly pasta salad inspired by Spanish flavors. Penne tossed with tender kidney beans, bright canned tomatoes, and a garlicky olive oil dressing brightened with sherry vinegar and fresh herbs. Serve warm or chilled—it tastes even better the next day as flavors meld.

Prep: 10 min
Cook: 12 min
Wait: 15 min
Total: 37 min
Makes: 4 cups salad (6 side servings)

Save to My Kitchen Jump to recipe

Steps

Before you start

Salt the pasta water generously—it's your only chance to season the pasta itself
Drain and rinse the canned beans to remove sodium and starch
Have all ingredients prepped and ready before you start cooking

1
Boil the pasta
- Fill a large 6-quart pot with 4 quarts (4 liters) water and bring to a rolling boil.
- Add 1½ tablespoons (22 g) sea salt—the water should taste like seawater.
- Add the penne and stir immediately to prevent sticking.
- Cook for 8–10 minutes, until just tender but still with a slight firmness when bitten (al dente).
- Drain in a colander, shaking gently to remove excess water, but do not rinse.
+ Show details− Hide details
Ready when: Pasta is tender but still slightly firm when bitten
Tip: Do not rinse the pasta—the starch helps the dressing cling to it
2
Prepare the dressing
- While the pasta cooks, whisk together the olive oil (⅓ cup / 80 ml), sherry vinegar (2 tbsp / 30 ml), minced garlic (3 cloves / 12 g), and ½ teaspoon (3 g) sea salt in a small bowl.
- Let it sit for 1 minute to allow the garlic to bloom and infuse the oil.
+ Show details− Hide details
Ready when: Dressing is emulsified and fragrant
Tip: Mincing the garlic finely lets it blend smoothly into the oil without overpowering
3
Combine hot pasta with tomatoes
- Immediately after draining the pasta, transfer it to a large mixing bowl.
- Pour the entire can of canned diced tomatoes—juice and all (14.5 oz / 410 g)—over the hot pasta.
- Stir gently to combine.
- The heat will warm the tomatoes and allow the flavors to begin melding.
+ Show details− Hide details
Ready when: Tomatoes are evenly distributed and warming in the residual heat
Tip: Add the tomatoes while the pasta is still hot so they warm through without needing reheating
4
Add beans and vegetables
- Stir in the drained and rinsed kidney beans (15 oz / 425 g), diced red onion (½ medium / 70 g), and diced red bell pepper (1 medium / 150 g).
- Mix gently but thoroughly to distribute the vegetables evenly throughout.
+ Show details− Hide details
Ready when: All components are evenly mixed
Tip: Dice the vegetables uniformly so they distribute evenly and cook at the same rate
5
Dress and season
- Pour the garlic-infused dressing over the pasta and bean mixture.
- Toss thoroughly to coat everything with the olive oil and vinegar.
- Stir in the chopped fresh parsley (¼ cup / 15 g).
- Taste and adjust seasoning with sea salt, black pepper, and red pepper flakes (¼ tsp / 0.5 g optional) to suit your preference.
+ Show details− Hide details
Ready when: All ingredients are coated evenly and seasoning is balanced
Tip: Taste as you season—the salad will taste even better tomorrow as the flavors continue to develop
6
Let flavors meld
- Set aside at room temperature for 15 minutes, stirring occasionally.
- This allows the warm pasta to fully absorb the dressing and the flavors to come together.
- The salad is now ready to serve warm or chilled.
+ Show details− Hide details
Ready when: Pasta is evenly seasoned and flavors are balanced
Tip: Stirring occasionally ensures the tomato juice and dressing distribute evenly

Good to know

Tips

This salad is best served at room temperature or slightly chilled. If refrigerated, remove it 15 minutes before serving to let the flavors warm up and become more pronounced.
Add a handful of diced cucumber, diced zucchini, or even corn kernels for extra vegetables and crunch without changing the core recipe.
For a protein boost, toss in crumbled feta cheese, diced white fish, or sliced hard-boiled eggs just before serving.
The salad is forgiving—if it seems dry the next day, drizzle with 1–2 more tablespoons of olive oil and a splash of vinegar to refresh it.

Make ahead

Make this salad up to 1 day ahead; it tastes even better the next day as the flavors develop and marry. Store covered in the refrigerator. If you prefer it warm, gently reheat over low heat or in a microwave, stirring in 1–2 tablespoons water if needed to loosen it.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: covered, up to 3 days. Freezer: not recommended (the vegetables become soft and watery upon thawing). Reheat gently on the stovetop or microwave with a splash of water if it has dried out.

Substitutions

Canned kidney beans (red or white) → Canned black beans, cannellini beans, or chickpeas. Any sturdy bean works; black beans add earthiness, cannellini beans are creamier, and chickpeas add a nutty flavor. Use the same weight.
Sherry vinegar → Red wine vinegar or aged balsamic vinegar. Red wine vinegar is sharper; balsamic is sweeter and more complex. Use the same amount, or adjust to taste.
Red bell pepper → Yellow bell pepper, orange bell pepper, or a mix. Use any color for visual appeal and mild sweetness. White onion or cucumber also add freshness.
Fresh flat-leaf parsley → Fresh cilantro or a mix of parsley and mint. Cilantro brings a brighter, more herbaceous note; mint adds a cool finish. Use the same volume.