BLT Pasta Salad with White Beans
Prep time: 
Cook time: 
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Yield: 8 to 10 side dish servings
  • 8 oz (230 g) dried white beans, such as Navy beans (see Note below)
  • 8 oz (230 g) bowtie pasta (or any small pasta shape you like)
  • 8 oz (230 g) cherry tomatoes, rinsed (I like to keep them whole, but you can halve them if you want)
  • 1 small white onion, quartered and thinly sliced
  • 4 oz (115 g) turkey or beef bacon, cooked and crumbled
  • 8 oz (230 g) baby spinach, rinsed and dried
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon pure honey
  • 1 teaspoon Worcestershire sauce
  • 1 large clove garlic, grated on a microplane or crushed using a mortar and pestle
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  1. Add the beans to a large bowl and fill the bowl about ¾ full of cold water; soak the beans overnight and then drain. Add the beans to a medium-large pot and fill the pot ⅔ full of water. Bring to a boil, then turn heat down slightly, cover the pot, and simmer until the beans are cooked through (taste a few to make sure they’re soft). Stir them occasionally and be sure to add more water if needed (the beans should always be covered by a few inches of water). Once they’re cooked, drain and cool.
  2. Cook the pasta to al dente according to the package directions; rinse, drain, and let it cool to room temperature.
  3. Whisk together all ingredients for the dressing in a large bowl.
  4. Toss in the beans, pasta, tomatoes, and onion. Serve or refrigerate for up to 2 days.
  5. Right before serving, toss in the bacon and spinach; serve cold.
Using Canned Beans Instead of Dried: To save time, you can use 2 (16 oz) cans white beans (such as Navy beans or Cannellini beans). Rinse and drain them well, and skip the bean cooking step.
Recipe by An Edible Mosaic™ at