Pasta Salad with Beans
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.
Makes: 12 servings (6 cups); Total time: 45 minutes
|FOR THE SALAD, COOK:|
|2||cups dry ziti pasta (7 oz.)2 cups|
|2||cups fresh green beans, trimmed (12 oz.)2 cups|
|1||can garbanzo beans, drained and rinsed (15 oz.)1 can|
|2||oz. deli-sliced hard salami, chopped (½ cup)2 oz.|
|2||cups halved cherry tomatoes2 cups|
|1||cup thinly sliced red onion1 cup|
|1⁄2||cup sliced kalamata olives1⁄2 cup|
|1⁄2||cup cubed fresh mozzarella (4 oz.)1⁄2 cup|
|1⁄4||cup minced fresh basil1⁄4 cup|
|1⁄4||cup minced fresh parsley1⁄4 cup|
|FOR THE VINAIGRETTE, COMBINE:|
|1⁄3||cup grated Parmesan1⁄3 cup|
|3||Tbsp. extra-virgin olive oil3 Tbsp.|
|2||Tbsp. white wine vinegar2 Tbsp.|
|1||tsp. minced garlic1 tsp.|
|1⁄2||tsp. Dijon mustard1⁄2 tsp.|
|Salt and black pepper to taste|
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.
Per serving: 187 cal; 9g total fat (3g sat); 12mg chol; 274mg sodium; 17g carb; 3g fiber; 8g protein