Here’s an easy pasta salad featuring red beans and lots of fresh herbs, it’s a great dish to make when summer tomatoes are at their best. It’s also a good summer potluck dish when a sturdy vegan option is needed. Even though only a half pound of pasta is used, an abundance of veggies ensures that this goes a long way.
Serves: 6 to 8
- 8 ounces pasta, any short, chunky shape (like bowties or cavatappi)
- 4 cups finely chopped broccoli florets
- 1/4 cup chopped fresh parsley
- 3 scallions, minced
- Sliced fresh basil leaves, to taste
- 1 1/2 to 2 pounds ripe, juicy tomatoes, diced
- 15- to 16-ounce can small red beans, drained and rinsed
- 1/4 cup sun-dried tomatoes, cut into strips (preferable not oil-cured)
- 1/4 cup extra-virgin olive oil, or as desired
- 1/4 cup red wine vinegar or apple cider vinegar
- Juice of 1/2 lemon or lime (about 2 tablespoons)
- 2 teaspoons italian seasoning blend
- Salt and freshly ground pepper to taste
Cook the pasta according to package directions until al dente. Just before it’s done, add the broccoli florets and cook until they’re bright green, not more than another 30 seconds.
Drain the pasta and broccoli and rinse until cool.
Combine the pasta and broccoli in a large serving bowl with the remaining ingredients. Toss well.
If time allows, let stand for 30 to 60 minutes or so to allow the flavors to blend.Taste, and bring the flavors up to your liking with additional oil, vinegar, lemon juice, seasoning blend, and salt and pepper.