PASTA FAGIOLI SALAD
By Debbi Hook
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
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!