Tuscan Herb & Bean Pasta Salad
Experience the vibrant fusion of classic Italian flavors with a modern twist in our Tuscan Herb & Bean Pasta Salad. This hearty dish combines tender fusilli with a medley of fresh vegetables, creamy cannellini beans, and a zesty herb vinaigrette. Perfect for a quick lunch, picnic, or a side dish at your next gathering, it is both satisfying and nutritious. This pasta salad is an easy-to-make delight that captures the essence of Tuscan cuisine.
Prep time: 20 minutesCook time: 15 minutesServes: 6
Ingredients
1 lb fusilli pasta
1 can (15 oz) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/2 cup roasted red peppers, chopped
1/2 cup fresh basil leaves, torn
1/4 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
Instructions
1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, cannellini beans, cherry tomatoes, black olives, red onion, roasted red peppers, basil, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, red pepper flakes, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss until everything is well coated.
5. Adjust seasoning with additional salt and pepper if needed. Chill the salad in the refrigerator for at least 30 minutes before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
This salad is best enjoyed cold, but if desired, allow it to sit at room temperature for 10-15 minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
