Pasta Salad with Beans and Vegetables

Pasta salad is a versatile dish and a great way to use up a plethora of vegetables in your refrigerator. We are providing a basic outline so you can make your own creation from the harvest in your garden or refrigerator. Try zucchini, yellow squash, bell peppers, carrots, radishes, celery, etc. If you’re making it for a large group and do not expect leftovers, go ahead and add some avocado or chopped cucumber (neither of which hold up well for long).

We’ve made this dish with both regular and gluten-free pasta, and it turns out great either way. Just make sure you cook it al dente (tender on the outside and just a little firm on the inside). If it’s too soft, it will break apart when you stir in the other ingredients. Our favorite shapes include penne, bow ties, spirals, and elbows.

For cheese, we’ve used Feta or goat cheese crumbles or cubed cheese like Cheddar, Swiss, Gouda, etc.

Difficulty:

Moderate

Cost:

Moderate

Serves:10cups

Serving Size:1 cup

Pasta Salad with Beans and Vegetables

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Here are the basic guidelines for making our pasta salad, with built-in flexibility.

• CourseMain Course, Salads, Sandwiches, Vegetarian
• CuisineAmerican, Vegetarian

Tools:large (4-quart) saucepan, colander, knife and cutting board, measuring cups and spoons, large bowl (optional), small bowl

	Prep Time
	15 minutes

Cook Time	Passive Time
10 minutes	30 minutes (preferably)

Prep Time 15 minutes

Cook Time Passive Time 10 minutes 30 minutes (preferably)

Difficulty: Moderate Cost: Moderate Serves:10cups Serving Size:1 cup

Pasta Salad with Beans and Vegetables Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Here are the basic guidelines for making our pasta salad, with built-in flexibility. CourseMain Course, Salads, Sandwiches, Vegetarian CuisineAmerican, Vegetarian Tools:large (4-quart) saucepan, colander, knife and cutting board, measuring cups and spoons, large bowl (optional), small bowl Prep Time 15 minutes Cook Time Passive Time 10 minutes 30 minutes (preferably) Prep Time 15 minutes Cook Time Passive Time 10 minutes 30 minutes (preferably)

Ingredients

Salad:

• 1 (12-ounce) package pasta
• 2 cups fresh arugula or baby spinach (lightly packed)
• 1 (15-ounce) can cannellini beans
• 2 cups chopped fresh vegetables
• 1 cup chopped tomatoes
• 2 green onions (about 1/4 cup chopped)
• 1 tablespoon chopped fresh basil (optional)
• 4 ounces cheese

Dressing:

• 1/4 cup balsamic vinegar + 1 tablespoon
• 1 tablespoon mayonnaise
• 1 teaspoon dried oregano leaves
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup olive oil (extra virgin olive oil recommended)

Garnish:

• 1/2 cup grated Parmesan cheese

Servings: cups

Units:MetricUS Imperial

Instructions

1. Prepare pasta according to package instructions, cooking al dente. When done, drain and rinse with cold water. Return to saucepan and stir in arugula. Cover and allow to wilt slightly.
2. Drain and rinse beans. Set aside.
3. Chop vegetables. Thinly slice green onions. Cut basil into julienne strips. Dice cheese into small (about 1/4-inch) cubes.

   
4. Add all above ingredients to the saucepan if large enough, or transfer everything to a large bowl. Toss to combine.
5. Combine all ingredients for dressing, except oil, in a small bowl. Beat with a whisk (or fork). Slowly add oil, beating continually to emulsify.
6. Drizzle dressing over the salad and toss again to coat well.
7. For best flavor allow to stand at room temperature or in the refrigerator for about 30 minutes (or longer).
8. Garnish with grated Parmesan cheese.

   

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