Pasta & Pinquito Bean Salad

Pasta & Pinquito Bean Salad

We’ve given plain old pasta salad a Santa Maria style spin with the addition of our deliciously plump Pinquito Beans in this hearty recipe. Easy enough for everyday meals or a reliable go-to for summer picnics, this fresh and filling salad is sure to be a hit!


  • 1 19oz Pinquito Bean Kit, prepared
  • 2 large red onions, thinly sliced 
  • 2 cloves garlic, minced
  • 2 tbsp. chopped fresh basil or 2 tsp. dried basil
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • ½ cup each sliced black and green olives
  • 6 plum tomatoes, very thinly sliced
  • 3 cups cooked (about 1 cup uncooked) fusilli pasta 
  • Romaine lettuce leaves for serving 
  • Susie Q's Santa Maria Style Seasoning


  1. Combine the cooked, drained beans with the onions, garlic, basil, olive oil, and red wine vinegar. 
  2. Chill overnight. 
  3. When ready to serve, fold in the olives, sliced tomatoes, and pasta. 
  4. Season to taste with Susie Q's Santa Maria Style Seasoning and serve on a bed of Romaine lettuce leaves. 
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