Pasta Salad with Beans
By calypan
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Ingredients
- FOR THE SALAD, COOK:
- 2 cups dry ziti pasta (7 oz.)
- 2 cups fresh green beans, trimmed (12 oz.)
- ADD:
- 1 can garbanzo beans, drained and rinsed (15 oz.)
- 2 oz. deli-sliced hard salami, chopped (1/2 cup)
- 2 cups halved cherry tomatoes
- 1 cup thinly sliced red onion
- 1/2 cup sliced kalamata olives
- 1/2 cup cubed fresh mozzarella (4 oz.)
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- FOR THE VINAIGRETTE, COMBINE:
- 1 ⁄3 cup grated Parmesan
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. white wine vinegar
- 1 tsp. minced garlic
- 1/2 tsp. Dijon mustard
- Salt and black pepper to taste
Details
Preparation
Step 1
For the salad, cook pasta in a pot of boiling salted water according to package directions. Add green beans to boiling pasta during last 5 minutes of cooking. Drain pasta and green beans; rinse and transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olives, mozzarella, basil, and parsley; toss to combine.
For the vinaigrette, combine Parmesan, oil, vinegar, garlic, and Dijon in a jar with a tight-fitting lid; shake until well mixed. Season vinaigrette with salt and pepper.
Drizzle vinaigrette over salad and toss to coat. Serve salad cold or at room temperature.
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