All Simple Vegetable Recipes

Pasta e Fagioli Salad Recipes

Pasta e Fagioli Salad

Pasta and bean soup, brought to the New World by our Italian ancestors, is a very rewarding, substantial cold weather meal. Surprisingly, the same combination lends itself very ell to the cold salads that are so welcome during the summer months. Add this to your next outdoor meal, along with cold roast chicken, for a real treat.

Makes 6 servings

  • 1 cup dried beans, such as cannellini, navy, or Great Northern, picked over, soaked overnight, simmered until tender, and drained, cooled to room temperature

  • 2 cups cooked pasta shapes, such as small elbows, bow ties, or rotini, drained, cooked to room temperature

  • 1/4 pound thinnest green beans, topped, tailed, and steamed until crisply tender; or 1 cup thawed frozen thinnest green beans, at room temperature

  • 2 large ripe tomatoes, peeled, seeded, and chopped

  • 2 cloves garlic, minced

  • 1/2 small red onion, thinly sliced

  • 2 tablespoons red wine vinegar

  • 1.3 cup extra virgin olive oil, plus traditional to taste

  • Salt and freshly ground black pepper to taste

  • 3 to 4 tablespoons chopped fresh basil

  • Freshly grated Parmesan Cheese

  1. In a large bowl, toss together the drained beans and pasta.

  2. Add the green beans, tomatoes, garlic, and onion and toss.

  3. In a small bowl, mix together the vinegar, olive oil, salt and pepper.

  4. Pour this dressing over the vegetables. Toss to coat. Chill at least 1 hour.

  5. Serve at room temperature, tossed at the last minute with the basil and more olive oil if needed. Pass the cheese and a pepper mill separately.

You can also use 2 cups canned beans here instead of soaking and simmering dried beans. Drain and rinse the canned beans before adding them to the recipe.

More about Cooking with Green Bean Recipes

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