Lemon And Hot! Pasta Salad With Kidney Or Cannellinni Beans

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 7 tablespoons olive oil
• 4 tablespoons lemon juice
• 3 tablespoons dijon mustard
• 2 garlic cloves (minced)
• 2 teaspoons lemon zest
• salt and pepper
• 1 -2 jalapeno pepper, diced with or 1-2 without seeds
• 1/2 cup chopped scallion
• 1/8 cup torn fresh basil
• 1/8 cup fresh fresh parsley
• 1 cup sliced celery
• 1 (14 ounce) can kidney beans or 1 (14 ounce) can cannellini beans
• 1 -2 tablespoon red pepper flakes
• 1/4 cup parmesan cheese
• 12 ounces favorite pasta (shells, penne, farfalla etc.)

Recipe

• 1 pasta: follow directions on the package to cook to al dente. drain and cool. place in a large bowl.
• 2 dressing and vegetables: combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. season with salt and pepper and add basil, parsley, and scallions. add jalepeno and celery. whisk again.
• 3 combine dressing and vegetables in a large bowl with pasta. toss in beans. sprinkle with pepper flakes and parmesean.
• 4 serve cool.