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Bean And Pasta Salad

Fettuccine.Inn's picture
Ingredients
  Pennette/Any other smack hollow pasta 1⁄2 Pound
  Cooked cannellini beans/Any small white beans 3 Cup (48 tbs)
  Red onion 1 Small, thinly sliced
  Celery stalk 1 , sliced (thin)
  Tomatoes 2 Small, cut into wedges
  Black olives 2 Ounce (small size)
  Fresh oregano leaves 4 (for garnish)
For dressing
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Dijon style mustard 1 1⁄2 Teaspoon
  Lemon 1 , juiced
  Finely chopped fresh oregano/Finely chopped fresh parsley 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic 1 Clove (5 gm), crushed
Directions

MAKING
1. Add pennette to boiling salted water and cook until al dente. Drain, rinse with cold water, drain again, and place in a large salad bowl. Add a little oil, stir, and allow the pasta to cool.
2. Mix in beans, celery, olives, tomatoes, and onions.
3. Meanwhile, prepare the dressing by adding all the dressing ingredients to a jar and shaking well to combine thoroughly.
4. Add dressing to the salad, season with salt and pepper, and toss well for even coating.
5. Allow the salad to chill, covered, until served.

SERVING
6, Divide the chilled Bean and Pasta Salad equally among 6 chilled salad plates, garnish with oregano leaves, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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