Mediterranean pasta and bean salad
Spain on a Fork · ♥ 662 likes · 6K views · 6 min video
Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- water
- sea salt
- 225 g fusilli
Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil on high heat.
Cook 225 g of fusilli to just al dente by the package timing, stirring every one to two minutes so it does not stick.
Drain into a colander and rinse under cold water to stop the cooking and bring it to room temperature, then shake off the excess.
- 440 g white beans
- 50 g chopped red onion
- ½ cup chopped red bell pepper
- 40 g sliced black olives
- 125 g fresh mozzarella
- 10 g chopped fresh basil
- sea salt
- freshly cracked black pepper
Toss the pasta in a large bowl with the drained white beans, red onion, red bell pepper, black olives, cubed mozzarella and chopped basil, and season with sea salt and black pepper.
- 45 ml extra virgin olive oil
- 15 ml fresh lemon juice
- 2 cloves garlic
- 1 g dried oregano
- ¼ tsp crushed red pepper
In a separate bowl whisk the olive oil, lemon juice, grated garlic, oregano, crushed red pepper, salt and pepper.
- sea salt
- freshly cracked black pepper
Pour the dressing over the salad and mix gently. Serve at room temperature or chilled; it holds 3 to 4 days in the fridge.