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Tuesday, August 30, 2011

PASTA FAGIOLI SALAD

A pasta salad was on my menu to go with our Sunday night hamburgers.  I've made so many pasta salads I could do it in my sleep!  Today I added an ingredient I don't usually add - but it really sounded good - so I did it.  Great Northern Beans were sitting up in my cupboard (I'd accidentally bought them when I intended to by cannellini).  It turned out fabulous!  The creamy beans were a great addition - giving the salad another layer of texture.  Really, really good!

PASTA FAGIOLI SALAD
By Debbi Hook

Ingredients:

1/6 cup white wine vinegar
1/6 cup white balsamic vinegar
1/4 cup olive oil
1/4 cup white granulated sugar
1 tsp. salt
1 tsp. pepper

1/2 pound whole wheat rotini pasta
Peel, slice in half, scoop the seeds with a tablespoon,
quarter and dice for bite-sized cucumber pieces

1 1/2 cucumber - peeled, seeded, and cubed
2 vine ripe tomatoes - cored and cut into generous chunks
1/2 cup halved Kalamata olives
1/2 purple onion - diced
15 ounce can Great Northern beans - rinsed and drained
3-4 ounces crumbled feta cheese
1 tsp. chopped Greek Basil

Method:

In a container with a spill-proof lid, combine both vinegars, sugar, salt, and pepper.  Stir well and allow to sit while you prep the rest.  This will allow the salt and sugar to dissolve.
Be sure to let the salt and sugar dissolve in the vinegar before adding oil

Rinse the beans and allow to drain.

Add the olive oil to the dressing and add the beans.
Cook the pasta to al dente doneness.  Allow to drain thoroughly and cool down until easy to touch.  Okay if slightly warm - but not hot.

Add pasta to bean and dressing container.  Place the lid on and shake to coat.
Adding the pasta and beans while pasta slightly warm allows them to soak up the tart flavors of the dressing

Add the cucumber, tomato, olives, onion, and basil to pasta container and stir to mix throughout.  Add the feta cheese and gently work it in. 
Prepping everything in advance allows an easy put-together for your salas

Put the lid on it - gently turn upside down a few times and place in refrigerator for at least 2 or 3 hours to allow all of the flavors to marry.  Every hour or so - gently shake and turn to get the dressing over everything.

Serve!  It makes about 1/2 gallon of pasta and bean salad - it is delicious!

Bon Appetit, Y'all!!!

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4 comments:

  1. I love summer time pasta salads! Its a BBQ staple. This sounds so good what a great idea with the beans. Yum

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  2. I've done pasta salads and I've done bean salads; but, I've never combined the two. What a great idea! Have a wonderful weekend, Candace

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  3. I love this idea and since my hubby just loves Pasta Fagioli (soup), I know he'd love this. We eat lots of pasta/bean salads and this is a great addition!
    Thank you for visiting my blog and taking me to yours. XOXO

    ReplyDelete
  4. This salad is so unique with the beans, cucumber and pasta together. Sounds yummy!!!

    ReplyDelete

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