Lisa Farmer: Tomato Basil and Bean Pasta Salad


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Yield 12 servings
Serving size 1/2 cup


  • 1 pound ziti pasta (or bow tie pasta)
  • 2 tablespoons vegetable oil
  • 1⁄4 cup vinegar
  • 2 teaspoons dijon mustard
  • 1⁄4 teaspoon pepper
  • 1 cup fresh basil leaves (chopped)
  • 3  tomatoes (large, coarsely chopped)
  • 1 cup kidney beans (cooked or canned drained, or try garbanzo beans or black beans)
  • 1 cup mozzarella (or provolone cheese, cubed or shredded optional)
  • 1⁄2 cup walnuts (chopped optional)

Cook pasta according to package directions. Drain and cool.
In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard and pepper to make vinaigrette.
In a large mixing bowl, combine pasta, beans, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour.
If desired, add nuts and cheese just before serving, tossing again to combine.
Per recipe: $3.98
Per serving: $0.33

Connecticut Food Policy Council, Farm Fresh Summer Recipes

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