pasta - White Bean and Pasta Salad

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White Bean and Pasta Salad

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried pasta such as bow ties, fusilli, or

cavatappi

6 tablespoons extra-virgin olive oil or basil oil -- (about)

2 large garlic cloves -- finely minced

Salt and freshly ground pepper

1 roasted red bell pepper -- peeled, seeded,and cut into

pieces 1/4 by 1 inch

2 medium tmatoes -- diced

1 cup chopped Vidalia, Walla Walla, or other

sweet onion -- (about)

2 cups cooked cannelini beans, or one 15-ounce

can -- drained and rinsed

3 tablespoons balsamic vinegar -- (3 to 4)

1 cup chopped basil leaves -- packed

Green and/or purple basil leaves

 

This pasta salad can be served as an accompaniment to a meal or as a main course

with some crusty bread, cheese, olives, and wine. It's even better after it sits

awhile. For a vibrant salad, use about one-third cup (80 ml) of purple basil

here, along with the green. If you use all purple basil, the taste is not so

good, since the green basils have a richer, more rounded flavor.

 

Cook the pasta in a nonreactive pot in abundant, lightly salted, boiling water

until it is al dente. Drain the pasta, transfer it to a large bowl, and toss

with 2 tablespoons (30 ml) of the oil and garlic. Season the pasta with salt and

pepper and toss.

 

Add the bell pepper, tomatoes, onion, and beans to the pasta and toss to

combine. In a small bowl, combine the remaining oil with 3 tablespoons (45 ml)

of the vinegar and stir well with a fork. Pour the vinaigrette over the pasta

and vegetables, add the basil and toss well to combine. Taste for salt, pepper,

oil, and vinegar, and adjust as necessary.

 

The pasta is best if allowed to stand for 30 minutes before serving. Toss and

taste for seasoning just before serving. Garnish with purple and green basil

leaves and serve at room temperature.

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

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Per Serving (excluding unknown items): 2 Calories; trace Fat (0.8% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 0 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0