Pasta Bean Salad

Name: Pasta Bean Salad
Prep time: 35 min
Cook time: 6 min
Total time: 41 min
Yield: 6
Cuisine: Italian
Ingredients: ¾ lb Whole Grain Fusilli (3/4 pound whole grain fusilli or rotini pasta); 1 piece Zucchini (− 1 medium zucchini); 1 can Cannellini Bean (− 1 can (15 ounce) cannellini beans, drained and rinsed); 1 piece Grape Tomato (− 1 pint grape or cherry tomatoes, halved); 1 cup Red Onion (− 1 cup sliced red onion); 8 oz Mozzarella Cheese (− 8 ounces fresh mozzarella, chopped into 1/2-inch pieces); ½ cup Black Olives (− 1/2 cup pitted kalamata or black); 0 pieces Olives (olives, sliced); ½ cup Basil (− 1/2 cup fresh basil, sliced); 3 tbsp Extra Virgin Olive Oil (− 3 tablespoons extra virgin olive oil); 2 tbsp Red Wine Vinegar (− 2 tablespoons red wine vinegar); 2 cloves Garlic (− 2 garlic cloves, grated or finely minced); 1 tsp Italian Seasoning (− 1 teaspoon Italian seasoning); ½ tsp Red Pepper Flakes (− 1/2 teaspoon red chili flakes); ¼ tsp Black Pepper (− 1/4 teaspoon black pepper)

A Mediterranean-inspired pasta salad with whole grain fusilli, fresh vegetables, beans, mozzarella, and a simple red wine vinaigrette.

41 minItalian

Servings6

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 6 servings

Whole Grain Fusilli¾ lb · 3/4 pound whole grain fusilli or rotini pasta
Zucchini1 piece · − 1 medium zucchini
Cannellini Bean1 can · − 1 can (15 ounce) cannellini beans, drained and rinsed
Grape Tomato1 piece · − 1 pint grape or cherry tomatoes, halved
Red Onion1 cup · − 1 cup sliced red onion
Mozzarella Cheese8 oz · − 8 ounces fresh mozzarella, chopped into 1/2-inch pieces
Black Olives½ cup · − 1/2 cup pitted kalamata or black
Olives0 pieces · olives, sliced
Basil½ cup · − 1/2 cup fresh basil, sliced
Extra Virgin Olive Oil3 tbsp · − 3 tablespoons extra virgin olive oil
Red Wine Vinegar2 tbsp · − 2 tablespoons red wine vinegar
Garlic2 cloves · − 2 garlic cloves, grated or finely minced
Italian Seasoning1 tsp · − 1 teaspoon Italian seasoning
Red Pepper Flakes½ tsp · − 1/2 teaspoon red chili flakes
Black Pepper¼ tsp · − 1/4 teaspoon black pepper

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Steps

1Prepare the pasta according to the package directions in a large pot of boiling, salted water. Drain and return the pasta to the pot. Let it cool to room temperature.
2Shave the zucchini into thin strips with a vegetable peeler or mandoline. Halve the strips crosswise and add to the pasta.
3Place the beans, tomatoes, onion, mozzarella, olives, and basil in the pan with the pasta and toss to combine.
4In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, chili flakes, and black pepper. Toss the dressing with the pasta salad.