Empty My Fridge
Mediterranean Pasta & Bean Salad | Heart-Healthy and EASY to Make
Ingredients
- Fusilli8 oz
- White bean1 can
- Red onion · chopped⅓ cups
- Bell pepper · chopped½ cups
- Black olive · sliced⅓ cups
- Mozzarella cheese1
- Basil · chopped½ cups
- Salt
- Black pepper
- Extra virgin olive oil3 tbsp
- Lemon1 tbsp
- Garlic2 cloves
- Oregano · dried1 tsp
- Chili flake · crushed¼ tsp
Instructions
- Fill a stockpot a little over halfway with water, add plenty of salt, and bring to a boil over high heat.
- Add the fusilli and cook until al dente, following the package time. Drain, rinse under cold water, and shake off excess water.
- In a large bowl, combine the pasta with the drained beans, red onion, red bell pepper, sliced black olives, cubed mozzarella, and chopped basil. Season with salt and pepper and mix well.
- In a separate bowl, whisk the olive oil, lemon juice, grated garlic, dried oregano, and crushed red pepper, with a small pinch of salt and pepper.
- Pour the dressing over the pasta and toss until well mixed. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionCheeseLemonBell pepperRed onionMozzarella cheeseOlive
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.