How To Make Pasta and Bean Picnic Salad
Savor a spoonful of this deliciously fresh Pasta and Bean Picnic Salad assembled with fresh summer veggies, white beans, all tossed in a tasty vinaigrette.
Serves:
Ingredients
- 3tspsalt
- 1lbsmall-shaped pasta,such as curly, twisted, corkscrew, shells, or bow ties
- 7tbspolive oil,divided
- 16ozwhite beans,(2 cans) such as great northern, navy, or cannellini, drained, rinsed
- lemon zest,(1 lemon)
- 2tbspapple cider vinegar
- 1tspdijon mustard,heaping
- ¼tspground black pepper
- 2cupsmixed cherry,or grape tomatoes, sliced, or cut into quarters
- 2stalkscelery,halved lengthwise, very thinly sliced
- ½red onion,very thinly sliced
- ¼cupfresh parsley,chopped
Instructions
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Bring a large pot of water with 2 teaspoons of salt to a boil.
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Add the pasta and cook, stirring occasionally for 8 minutes, or until the pasta is tender.
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Drain but do not rinse. Shake the colander to remove the excess water.
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Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of olive oil. Shake the bowl to distribute the oil.
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Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently.
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Leave to cool.
Dressing:
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In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper.
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Slowly whisk in the remaining 4 tablespoons oil until it is all added.
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Taste for seasoning and add more salt and pepper, if preferred.
To Assemble:
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Pour the dressing over the pasta and beans and stir.
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Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly.
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Taste for seasoning and add more salt and pepper, if preferred.
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If desired, squeeze some lemon juice over the top if it needs a touch of more brightness.
Recipe Notes
This recipe can be prepared up to a day ahead.
Nutrition
- Calories: 354.70kcal
- Fat: 8.85g
- Saturated Fat: 1.29g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.87g
- Polyunsaturated Fat: 1.20g
- Carbohydrates: 55.53g
- Fiber: 7.70g
- Sugar: 5.09g
- Protein: 14.16g
- Sodium: 284.98mg
- Calcium: 108.13mg
- Potassium: 848.93mg
- Iron: 4.68mg
- Vitamin A: 7.45µg
- Vitamin C: 3.87mg
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