From the Pantry Butler kitchen
Tomato Basil and Bean Pasta Salad
Beans, tomatoes, and basil are mixed with pasta and a tasty vinaigrette to give you a easy and tasty meal. Bring this pasta salad to your next cookout or gathering. Add whatever vegetables you have on hand. USDA MyPlate Kitchen — Farm Fresh Summertime Recipes — Connecticut Food Policy Council (public domain), via myplate.food
Ingredients
- 1 pound pasta — ziti, bow tie or other shaped pasta
- 2 tablespoons vegetable oil — or cooking oil of your choice
- 1/4 cup vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 cup fresh basil leaves — chopped
- 3 large tomatoes — or cherry tomatoes
- 1 cup kidney beans — cooked or low-sodium canned drained, or try garbanzo beans or black beans
- mozzarella cheese, fat-free — cubed or shredded cheese, optional
- walnuts — chopped, optional
Method
- Wash hands with soap and water.
- Cook pasta according to package directions.
- Drain and cool.
- In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard, and pepper to make vinaigrette.
- In a large mixing bowl, combine pasta, beans, basil, and tomatoes.
- Pour vinaigrette over top and toss together.
- Cover and chill at least 1 hour.
- If desired, add nuts and cheese just before serving, tossing again to combine.
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