Pasta Fagioli Salad Recipe

Staff Writer
Pasta Fagioli Salad Recipe
Cooking Light: The Complete Quick Cook Cover
Cooking Light

Cooking Light: The Complete Quick Cook Cover

Pasta and beans — they’re a classic combination in Italian cooking, savory and sweet together in one dish. This quick pasta salad is based on that pairing. The dressing uses a basil-infused oil; look for it among the flavored and nut oils at your supermarket. Best of all, the salad can be stored in the refrigerator in a sealed container for up to four days, ready when you are.

8
Servings
247
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 ounces penne
  • 1/4 cup balsamic vinegar
  • 3 tablespoons basil-flavored olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons garlic, minced
  • 2 teaspoons Worcestershire sauce
  • One 15 ½-ounce can cannellini beans or other white beans, drained and rinsed
  • One 12-ounce package frozen green beans, thawed and cut into 1-inch pieces
  • 1 1/4 cup diced tomato
  • 1/4 cup basil, sliced thinly
  • 2 tablespoons red onion, minced

Directions

Bring a pot of water to boil over high heat. Cook the pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water until cool. Drain.

Combine the vinegar and the next 5 ingredients (through Worcestershire sauce) in a large bowl, stirring with a whisk. Add the pasta and the remaining ingredients. Toss until coated.

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
N/A
Saturated Fat
0.9g
4.3%
Protein
9g
18%
Carbs
40g
13%
Vitamin A
21µg
2%
Vitamin B6
0.2mg
8.2%
Vitamin C
11mg
19%
Vitamin E
2mg
8%
Vitamin K
28µg
35%
Calcium
86mg
9%
Fiber
6g
22%
Folate (food)
51µg
N/A
Folate equivalent (total)
51µg
13%
Iron
3mg
16%
Magnesium
59mg
15%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
5%
Phosphorus
130mg
19%
Polyunsaturated
0.9g
N/A
Potassium
499mg
14%
Riboflavin (B2)
0.1mg
6%
Sodium
356mg
15%
Thiamin (B1)
0.3mg
22.7%
Zinc
1mg
8%

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