Pasta and noodles · 30 min
White Bean Pasta Salad with Tomato, Cucumber, Avocado & Pine Nuts
- 30 min
- 2–6 servings
- 700 kcal / serving
Creamy white bean pasta salad with tomato, cucumber and avocado, finished with a lemon-mayo dressing. The mix of textures makes it work well for a simple weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 (15 oz) cancannellini (white kidney) beans
- ½English cucumber
- ½ pintgrape tomatoes
- ½lemon
- ⅛ cuppine nuts
- 5 ozrotini pasta
- ½shallot
- avocados
- English cucumbers
- lemons
- shallots
From the pantry: basil, dried, black pepper, mayonnaise, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
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Produce
- ½avocado
- ½English cucumber
- ½ pintgrape tomatoes
- ½lemon
- ½shallot
- avocados
- English cucumbers
- lemons
- shallots
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- ⅛ cuppine nuts
- 5 ozrotini pasta
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| English cucumber | ½ | 1 | 1 ½ |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lemon | ½ | 1 | 1 ½ |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| shallot | ½ | 1 | 2 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Rinse and dry all produce
- Juice the lemon into a medium bowl
- Peel and mince the shallot and add it to the lemon juice
- Whisk in mayonnaise, salt, pepper, and dried basil to make the dressing
- Quarter the grape tomatoes and add them to the dressing bowl
- Small-dice the cucumber and add it to the bowl with the dressing
- Halve the avocado, scoop out the flesh, and dice it before adding to the bowl
- Drain and rinse the cannellini beans, then add them to the dressing with the vegetables
- Add the cooked pasta and pine nuts to the bowl and toss everything together until evenly mixed
- Divide the salad among plates or bowls and serve
Two tips
- Make ahead: cook and cool the pasta, then toss with chopped veg and dressing just before serving.
- Leftovers can be chilled for up to 2 days; taste and adjust salt/pepper before serving.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 24 g
- Carbs
- 95 g
- Fat
- 27 g
- Fiber
- 15 g
- Sodium
- 323 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.