Pasta Salad with Beans
Pasta salads are always a terrific addition to your picnic or party. They’re also filling, colorful, and pair well with a wide range of flavors to complement just about any food. This salad is so hearty you could serve it as a meal.
FOR THE SALAD, COOK:
FOR THE VINAIGRETTE, COMBINE:
Ziti is ideal for pasta salads, but cook it al dente to ensure that it keeps its shape. You can make the salad ahead, then toss it with the vinaigrette right before serving.
For the salad, cook pasta in a pot of boiling salted water according to package directions. Add green beans to boiling pasta during last 5 minutes of cooking. Drain pasta and green beans; rinse and transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olives, mozzarella, basil, and parsley; toss to combine.
For the vinaigrette, combine Parmesan, oil, vinegar, garlic, and Dijon in a jar with a tight-fitting lid; shake until well mixed. Season vinaigrette with salt and pepper.
Drizzle vinaigrette over salad and toss to coat. Serve salad cold or at room temperature.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 274mg 11%
Carbs 17g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.