Two-Bean Pasta Salad
Bean salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
- 10 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
- 8 ounces whole-wheat, kamut, or spelt pasta shells
- 1/4 cup white balsamic or apple cider vinegar
- 1 teaspoon minced garlic
- Kosher salt
- 1/4 teaspoon sugar, (optional)
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon ground black pepper, plus more to taste
- 2 stalks celery, cut crosswise into 1/8-inch-thick slices (about 1 cup)
- 1 cup cooked black-eyed peas, kidney beans, or chickpeas (canned are okay)
- 1/2 cup shredded basil, plus more for garnish
Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 3 minutes. Remove from boiling water with a slotted spoon and run under cold water to stop the cooking; set aside.
Add pasta to the same boiling water and cook until al dente. Drain and rinse under cold water.
In a large bowl, whisk together vinegar, garlic, 1/2 teaspoon salt, and sugar, if using. Whisk in the oil in a steady stream, and season with 1/4 teaspoon black pepper.
Add celery, peas or beans, and green beans to the vinaigrette, then add pasta and toss well to combine. Let pasta salad marinate for at least 1 hour.
Just before serving, stir in shredded basil. Season to taste with salt and pepper.