Mediterranean Pasta & Bean Salad

Por Spain on a Fork · 20 min

Ingredientes

Modo de preparo

1. Fill a stockpot a little over halfway with water, add plenty of salt, and bring to a boil over high heat.
2. Add the fusilli and cook until al dente, following the package time. Drain, rinse under cold water, and shake off excess water.
3. 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.
4. 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.
5. 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.

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