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INGREDIENTS 1/2 pound whole wheat pasta, cooked, rinsed and drained 1/2 recipe Marinated Cannellini Beans 2 medium zucchini, cut into 3” julienne strips 1/4 cup each olive oil and red wine vinegar 1 Tablespoon dried herb (use the same herb you used in the bean marinade) 2 cloves garlic, finely grated or pressed 1/2 teaspoon salt and freshly ground black pepper 1/2 cup grated or crumbled cheese (optional) DIRECTIONS In a large bowl, mix together pasta, marinated beans and zucchini. Combine remaining ingredients and mix well before pouring over the salad. Stir until dressing completely coats ingredients. Taste and adjust seasoning. Top with cheese before serving, if desired. Serve immediately or cover and refrigerate. May be served hot, warm or cold. VARIATION: Eliminate the pasta and combine several veggies with the beans and dressing. Copyright © 2013 Stefanie Samara Hamblen |
