Pasta Salad with Beans and Vegetables
Tools Required:large (4-quart) saucepan, colander, knife and cutting board, measuring cups and spoons, large bowl (optional), small bowl
Servings Prep Time
10cups 15minutes
Cook Time Passive Time
10minutes 30minutes (preferably)
Difficulty Cost
Moderate Moderate
Servings Prep Time
10cups 15minutes
Cook Time Passive Time
10minutes 30minutes (preferably)
Difficulty Cost
Moderate Moderate
Salad:
Dressing:
Garnish:
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.