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Pasta and Bean Picnic Salad
Pasta and Bean Picnic Salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Refreshing Pasta and Bean Salad with summer veggies, white beans, and tangy vinaigrette – perfect for picnics! Mayo-free twist on a classic.
Ingredients:
  • 3 teaspoons salt
  • 1 pound small-shaped pasta (curly, twisted, corkscrew, shells, or bow-ties)
  • 7 tablespoons olive oil, divided
  • 2 cans (15-to 16-ounces each) white beans, like Great Northern, navy, or cannellini, drained and rinsed
  • Zest from 1 lemon
  • 2 tablespoons apple cider vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1 pint mixed cherry or grape tomatoes, sliced or cut into quarters
  • 2 stalks celery, halved lengthwise and very thinly sliced
  • 1/2 red onion, very thinly sliced
  • 1/4 cup chopped fresh parsley
Instructions:
  • Prepare the pasta: Boil a large pot of salted water. Cook the pasta for 8 minutes until tender, remembering to stir occasionally. Drain the pasta in a colander without rinsing, shaking off any excess water.
  • Toss the pasta with 3 tablespoons of olive oil in a large bowl. Add the rinsed beans and lemon zest, mixing gently. Let it cool before serving.
  • Prepare the dressing by whisking vinegar, mustard, 1 teaspoon of salt, and pepper in a bowl. Gradually whisk in the 4 tablespoons of oil until fully incorporated. Taste and adjust seasoning with more salt and pepper, if desired.
  • Toss the pasta and beans with the dressing until coated. Gently mix in the tomatoes, celery, onion, and parsley. Adjust seasoning with salt and pepper to taste. Drizzle with lemon juice for extra freshness.

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