A spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette.
A picnic table without pasta salad feels like something is missing.
Its dependable, kids love itand so does Nana.
Sheryl Julian
This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad.
The dressing is a simple vinaigretteno mayoso the flavors stay fresh and bright.
Prep work for this salad is minimal.
Sheryl Julian
(you’re free to also make your beans from scratchon the stoveorin a pressure cooker!)
Mix it all together and serve.
Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender.
Sheryl Julian
Drain but do not rinse; shake the colander to remove excess water.
Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil.
Shake the bowl to distribute the oil.
Sheryl Julian
Add the rinsed beans and lemon zest to the hot pasta.
Stir the salad gently.
In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper.
Slowly whisk in the remaining 4 tablespoons oil until it is all added.
Taste for seasoning and add more salt and pepper, if you like.
Pour the dressing over the pasta and beans and stir.
Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly.
Taste for seasoning and add more salt and pepper, if you like.
