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Pasta Salad with Beans

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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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