Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An easy, filling, summer pasta salad to tingle your tongue and tummy Ingredients:
7 tablespoons olive oil |
4 tablespoons lemon juice |
3 tablespoons dijon mustard |
2 garlic cloves (minced) |
2 teaspoons lemon zest |
salt and pepper |
1 -2 jalapeno pepper, diced with or 1-2 without seeds |
1/2 cup chopped scallion |
1/8 cup torn fresh basil |
1/8 cup fresh fresh parsley |
1 cup sliced celery |
1 (14 ounce) can kidney beans or 1 (14 ounce) can cannellini beans |
1 -2 tablespoon red pepper flakes |
1/4 cup parmesan cheese |
12 ounces favorite pasta (shells, penne, farfalla etc.) |
Directions:
1. Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.
2. Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again.
3. Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.
4. Serve Cool.
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