1 16-ounce package fusilli pasta
1 cup white pea beans, soaked and cooked
OR
1 cup canned white pea beans, drained and rinsed
5 ounces hard Italian hot salami, sliced thinly
4 plum tomatoes, chopped
1/2 red pepper, cut in long, thin slices
1/2 green pepper, cut in long, thin slices
10 black olives, pitted and halved
2 tablespoons fresh parsley, chopped
BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1/2 cup olive oil
Salt and pepper, to taste
Servings: 8
Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix.
Dressing: Mix all ingredients together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper.
Just before serving, pour dressing over salad and toss.
1 cup white pea beans, soaked and cooked
OR
1 cup canned white pea beans, drained and rinsed
5 ounces hard Italian hot salami, sliced thinly
4 plum tomatoes, chopped
1/2 red pepper, cut in long, thin slices
1/2 green pepper, cut in long, thin slices
10 black olives, pitted and halved
2 tablespoons fresh parsley, chopped
BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1/2 cup olive oil
Salt and pepper, to taste
Servings: 8
Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix.
Dressing: Mix all ingredients together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper.
Just before serving, pour dressing over salad and toss.
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