Simple Bean and Pasta Salad
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 8 servings
Ingredients
- 12ounces cavatappi, penne or ziti pasta
- 1/2cup extra-virgin olive oil
- 1/4cup fresh lemon juice
- 1/2cup finely shredded basil
- 3/4cup shaved or grated Parmigiano Reggiano cheese
- 1 (15-ounce) can cannellini beans, drained
- 1/2teaspoon salt
- 1/4teaspoon crushed red pepper
- 1cup fresh mozzarella, diced, or perlini balls
Instructions
- Cook pasta until al dente. Drain but do not rinse. Add remaining ingredients. Stir gently.
Nutritional Info *per serving
- Calories 300
- Fat 19g
- Cholesterol 10mg1
- Sodium 450mg
- Carbohydrate 40g
- Fiber 4g
- Protein 14g
