Simple Bean and Pasta Salad
- Yield 8 servings
A delicious pasta salad get a protein boost from canned beans.
Mark Boughton Photography / styling: Teresa Blackburn
Ingredients
- 12 ounces cavatappi, penne or ziti pasta
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup finely shredded basil
- 3/4 cup shaved or grated Parmigiano Reggiano cheese
- 1 (15-ounce) can cannellini beans, drained
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 cup fresh mozzarella, diced, or perlini balls
Instructions
- Cook pasta until al dente. Drain but do not rinse. Add remaining ingredients. Stir gently.
