This Tuscan Herb & Bean Pasta Salad is a delightful blend of Mediterranean flavors that will transport you straight to the hills of Tuscany. Perfect for summer picnics or a hearty lunch, it’s packed with fresh ingredients and vibrant seasonings that meld beautifully.
Fusilli pasta acts as the hearty base, holding onto the dressing with its spirals. Cannellini beans add smooth texture and protein, while cherry tomatoes bring a burst of sweetness. Black olives contribute a briny depth, balanced by the sharpness of red onion. Roasted red peppers offer a smoky sweetness, and fresh basil leaves infuse a fragrant aroma. Parsley adds a fresh, peppery note. The dressing, made with extra-virgin olive oil, red wine vinegar, lemon juice, and garlic, ties everything together with a zesty punch, while oregano and red pepper flakes provide a subtle herbaceous heat.
This salad pairs wonderfully with grilled chicken or fish for a complete meal. It’s also a great side dish for barbecue gatherings or can be enjoyed on its own as a light lunch. For a touch of indulgence, sprinkle some crumbled feta or shaved Parmesan on top before serving.
First things first, get your pasta boiling. Cook your fusilli pasta according to the package instructions until it's just al dente. You want it with a bit of bite since it’ll absorb some dressing later. Once cooked, drain it and rinse under cold water to stop the cooking process and cool it down.
While the pasta is cooking, grab a large bowl and start combining the other salad ingredients. Toss in those perfectly rinsed cannellini beans, sweet cherry tomatoes, savory black olives, crunchy red onion, and those smokey roasted red peppers. Don’t forget the basil and parsley — they’re the stars here, so just tear and chop them right in.
Next, whisk together the dressing. In a small bowl, combine olive oil, red wine vinegar, lemon juice, minced garlic, oregano, and red pepper flakes. Season with a good pinch of salt and pepper. Use a fork or whisk to blend it until it’s harmoniously mixed.
Pour the dressing over your pasta and veggie mixture. Toss everything together gently, making sure each piece gets a good coating. It’s important to taste and adjust your seasoning here — maybe a pinch more salt or a squeeze of lemon?
Once you’re happy with the taste, cover the salad and pop it in the fridge for at least 30 minutes. This chilling time lets the flavors meld beautifully. Then, when you’re ready to serve, give it another quick toss and enjoy!
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