Recipe: Fusilli Salad with White Beans and Balsamic Vinaigrette

FUSILLI SALAD WITH WHITE BEANS

1 (16 ounce) package fusilli pasta
FOR THE BALSAMIC VINAIGRETTE:
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1/2 cup olive oil
Salt and pepper to taste
FOR THE SALAD:
1 cup white pea beans, soaked and cooked (or 1 cup canned white pea beans, drained and rinsed)
5 ounces hard Italian hot salami, sliced thinly
4 fresh plum tomatoes, chopped
1/2 red bell pepper, cut in long, thin slices
1/2 green pepper, cut in long, thin slices
10 black olives, pitted and halved
2 tablespoons chopped fresh parsley

Cook pasta according to package directions. Drain and rinse under cold water.

In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix.

In a small bowl, mix all ingredients for the dressing together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper.

Just before serving, pour dressing over salad and toss.

Makes 8 servings
Source: Ontario White Bean Producers