Dessert Delight

Dessert Delight

Pasta Fagioli Salad

Pasta and beans - they're classic combination in Italian cooking; savory and sweet all together. This quick pasta salad is based on that pairing. The dressing uses a basil-infused oil; look for it among the flavored and nut oils at your supper market. Best of all, the salad can be stored in the refrigerator in a sealed container for up to four days; ready when you are.

8 ounces uncooked penne (tube-shaped pasta)
1/4 cup balsamic vinegar
3 tablespoon basil flavored olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 teaspoons minced garlic
2 teaspoon Worcestershire sauce
1 (15.5 ounce) can cannellini beans or other white beans, rinsed and drained
1 (12 ounce) package frozen green beans, thawed and cut into 1 inch pieces (or you can use fresh)
1 1/4 cups diced tomato
1/4 cup thinly sliced fresh basil
2 tablespoon minced red onion

1. Cook pasta according to the package directions, omitting salt and fat. Drain, rinse under cold running water until cool. Drain

2. Combine vinegar and next 5 ingredients (through Worcestershire sauce) in a large bowl stirring with a whisk. Add pasta, beans, and remaining ingredients, Toss until coated.

No comments: