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Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans

  • 35minutes
  • 441calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 tablespoons olive oil

  2. 4 tablespoons lemon juice

  3. 3 tablespoons Dijon mustard

  4. 2 garlic cloves (minced)

  5. 2 teaspoons lemon zest

  6. salt and pepper

  7. 1 -2 jalapeno pepper, diced with or 1-2 without seeds

  8. 1/2 cup chopped scallion

  9. 1/8 cup torn fresh basil

  10. 1/8 cup fresh fresh parsley

  11. 1 cup sliced celery

  12. 1 (14 ounce) can kidney beans or 1 (14 ounce) can cannellini beans

  13. 1 -2 tablespoon red pepper flakes

  14. 1/4 cup parmesan cheese

  15. 12 ounces favorite pasta (shells, penne, farfalla etc.)

Instructions Jump to Ingredients ↑

  1. Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.

  2. Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again.

  3. Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.

  4. Serve Cool.

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