Beans and Greens Pasta Salad

Ingredients

• 1 box farfalle or bowtie pasta, or similar small shape (14.5-16 oz)
• 4 cups baby spinach or arugula
• 12 oz fresh green beans, washed and trimmed
• 3 green onions, thinly sliced
• 1 can cannellini beans, drained and rinsed
• fresh basil
• 10-12 oz cherry tomatoes, halved

For the Red Wine Vinaigrette

• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 2 tsp dried Italian herbs
• 2 cloves garlic, minced
• 1 1/2 tsp dijon mustard
• 1/4 tsp black pepper
• 1 pinch kosher salt
• 1-2 tsp brown sugar or honey, optional for sweetness

Steps

For the Dressing

1. Add all ingredients to small bowl or jar with a tight-fitting lid. Whisk or shake vigorously for about 30 seconds or until well mixed. Set aside.

2. For detailed instructions and more information, see the post for Homemade Red Wine Vinaigrette.

For the Pasta Salad

1. Prepare the green beans for blanching by trimming as needed. Add water and ice cubes to a large mixing bowl and place near the stove or sink.

2. Bring a large pot of salted water to a boil. Once boiling, add the green beans and set a timer for 3 minutes. Once partially cooked and bright green, transfer the blanched green beans to the ice bath to halt cooking.

3. Refresh the water in the pot and bring it back to a boil to cook the pasta. Cook according to package directions for al dente, about 9-11 minutes. Then drain and rinse under cold water to cool before transferring to a large mixing bowl.

4. Drain the canned beans and rinse until cool water. Add them to the bowl with the cooked pasta, along with the green beans, green onions, cherry tomatoes, and a handful of baby spinach or leafy greens. Drizzle the dressing over the top and gently fold together until mixed.

5. Garnish with extra basil and cracked black pepper, then serve and enjoy!

Notes