Mediterranean Pasta & Bean Salad
Ingredients
- 8 oz fusilli pasta 225 grams
- 1 can white beans (drained & rinsed) 15.5 oz / 440 grams
- 1/3 cup chopped red onion 50 grams
- 1/2 cup chopped red bell pepper 75 grams
- 1/3 cup sliced black olives 40 grams
- 1 ball fresh mozzarella (cut into cubes) 4 oz / 125 grams
- 1/2 cup chopped fresh basil 10 grams
- sea salt & black pepper
FOR THE DRESSING
- 3 tbsp extra virgin olive oil 45 ml
- 1 tbsp lemon juice 15 ml
- 2 cloves garlic (finely grated)
- 1 tsp dried oregano 1 gram
- 1/4 tsp crushed red pepper 0.65 grams
- sea salt & black pepper
Instructions
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Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat
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Once it comes to a boil, add in the fusilli pasta, cook until al dente (check pasta package instructions), then drain into a colander and rinse under cold water, shake off any excess water
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Transfer the pasta into a large bowl, along with the canned beans, chopped red onion, chopped red bell pepper, sliced black olives, cubed fresh mozzarella, and chopped basil, then season with salt & pepper, and mix together until well mixed
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To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, grated garlic, dried oregano, and crushed red pepper, then season with a kiss of salt & pepper, and whisk together
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Pour the dressing over the pasta salad, and mix together until well mixed, serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe