Tomato Basil and Bean Pasta Salad
What goes in
- 1 lbpasta
- 29.6 mlvegetable oil
- ¼ cupvinegar
- 9.9 mlDijon mustard
- 1.2 mlground black pepper
- 1 cupfresh basil leaves
- 3tomatoes
- 1 cupkidney beans
- fat-free mozzarella cheese (optional)
- walnuts (optional)
How to cook it
- Boil the pasta following package instructions, then drain thoroughly and let it cool completely.
- In a small bowl, whisk together the vegetable oil, vinegar, Dijon mustard, and black pepper to make the dressing.
- Toss the cooled pasta, drained beans, fresh basil, and tomatoes together in a large mixing bowl.
- Drizzle the vinaigrette over the salad, stir to coat evenly, and refrigerate covered for at least 1 hour.
- If using, stir in the mozzarella and walnuts just before serving.
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