Pasta Salad With Summer Beans And Herbs
ready in: 2-5 hrs
serves/makes: 6
BROWSE MOREpasta salad
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ingredients
3/4 pound dried fusilli pasta
6 tablespoons extra-virgin olive oil
1 pound assorted snap beans -- such as green and yellow and haricots verts -- trimmed
2 pounds fresh shell beans of choice -- shelled
5 tablespoons red wine vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh flatleaf parsley, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
parsley sprigs for garnish
1 tablespoon chopped fresh mint, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
fresh mint sprigs for garnish
2 teaspoons chopped fresh oregano, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
oregano sprigs for garnish
salt and freshly ground black pepper
directions
Bring a large pot three-fourths full of salted water to a rolling boil over high heat. Add the fusilli, stir well and boil until al dente (tender but firm to the bite), 12-15 minutes or according to the package directions.
Drain and transfer to a large bowl. Immediately add 1 tablespoon of the olive oil and toss well. Cover and place in the refrigerator to cool.
Refill the pot three-fourths full with salted water and bring to a boil over high heat. Add the snap beans and boil until tender, 4-6 minutes. Drain and rinse under cold water to halt the cooking. Add to the pasta in the refrigerator.
Again refill the pot three-fourths full with salted water and bring to a boil over high heat. Add the shell beans and boil until tender, 5-10 minutes, depending upon the variety. Drain, add to the pasta and snap beans; let cool completely in the refrigerator for at least 1 hour or for up to 24 hours.
In a large bowl, whisk together the remaining 5 tablespoons (3 fl oz/80 ml) olive oil, the vinegar and garlic. Pour over the pasta and beans and add the chopped parsley, mint and oregano. Toss together well. Season to taste with salt and pepper.
To serve, transfer the salad to a large serving dish and garnish with parsley, mint and oregano sprigs.
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recipe id: 96858
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