Pasta Salad with Lima Beans and Anchovies

This Pasta Salad with Lima Beans and Anchovies is made with hearty whole-wheat pasta and beans, which makes you feel more satisfied after eating it.

I love pasta a lot. I always try to find or create recipes that include pasta but not the feeling of guilt after eating it. So, my trick is to cook whole-wheat, brown rice, or quinoa pasta. Each one has its particular texture that will appeal to every taste. I like brown rice pasta because I think it has a smooth texture and it is gluten-free, but we also enjoy whole-wheat pasta.

Since we are cooking whole-wheat pasta today, being precise when cooking this type of pasta is very important. For me cooking whole-wheat pasta al-dente is just something that doesn’t go well as the texture can change even more if you don’t cook it all the way through.

I love this pasta salad with lima beans and anchovies for lunch because it is made with whole-wheat pasta and beans, which will make you feel more satisfied after eating it. But, of course when you eat pasta, even though it is brown pasta, watch the quantity you put on your plate. One last thing, add salt and pepper to taste but be careful with salt because anchovies are already salty.

If you’re making this pasta salad for lunch and want a side dish to go with it? My Lentils Devilled Eggs are perfect and complement the pasta so well.

I really hope you give this Pasta salad with lima beans and anchovies a try 😉 If you’re looking for more quick and easy pasta recipes, you should try my Sausage Quinoa Pasta, Roast Beef Pasta, Skinny Lasagna Rolls, and Tuna Pasta.

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Pasta salad with lima beans and anchovies

5 from 2 votes

Author: Olivia Ribas

ServingsServings: 4 people

Prep TimePrep Time: 10 minutes minutes

Cook TimeCook Time: 12 minutes minutes

Total TimeTotal Time: 22 minutes minutes

This Pasta Salad with Lima Beans and Anchovies is made with hearty whole-wheat pasta and beans, which makes you feel more satisfied after eating it.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup whole wheat Fusilli pasta
• ▢ 2 cups frozen baby lima beans
• ▢ 1/3 cup bean sprouts
• ▢ 1/3 cup red onions
• ▢ 1 red bell pepper finely diced
• ▢ 2 tbsp fillets of anchovies fine dice
• ▢ 1 tbsp chopped fresh thyme
• ▢ 2 sliced scallions
• ▢ 2 tbsp olive oil extra-virgin
• ▢ ¼ tsp dried chili flakes
• ▢ Black peppers and salt

Instructions 

• Bring a

  large pot of salted water to a boil over high heat. Once the water is boiling, add the Fusilli and cook according the package directions. Drain the pasta, rinse and transfer to a bowl.
• Bring a pot with lightly salted water to a boil over high heat.
• Add the frozen lima beans and cook for approximately 4 minutes.
• Once the beans are cooked, drain and add them to the pasta bowl.
• Add the remaining ingredients, including olive oil, chili flakes, black pepper and salt.
• Then toss well and adjust the seasoning if you think it is necessary.

Notes

• Make sure you pick up lima beans and not edamame beans. Their packaging looks very similar. 
• Feel free to use a different pasta if you prefer.
• If you do not have red onions, you can swap for another onion.
• To store: Store leftover pasta salad in the fridge in an airtight container for up to 4 days.
• To reheat: Simply microwave the leftovers to reheat them or eat them chilled. 

Nutrition

Serving: 1/4, Calories: 243kcal, Carbohydrates: 34g, Protein: 9g, Fat: 8g, Cholesterol: 5mg, Sodium: 572mg, Potassium: 381mg, Fiber: 6g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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