Pasta Salad with White Beans + Asparagus
This hearty pasta salad is a light yet filling choice for a hot spring or summer day when you don’t want to heat up the house by using the oven.
Servings 6
Ingredients
- 1 lb fresh asparagus
- 12 oz farfalle (bowtie) pasta
- 3 vine ripe tomatoes
- 15 oz can Cannellini beans
- ½ cup thinly sliced red onion
- ½ cup black olives
- ½ cup Greek vinaigrette
- ½ cup crumbled feta
- Fresh parsley (optional)
Instructions
- Snap woody ends off asparagus and cut into bite-sized pieces.
- Cook pasta in salted water until al dente according to package directions, adding in cut asparagus for the last two minutes of cooking.
- Drain and rinse pasta + asparagus with cold water until completely cooled.
- Core tomatoes, then cut them into bite-sized pieces.
- Drain and rinse beans; drain olives.
- Add cooked pasta, asparagus, tomatoes, beans, onion, and olives to a large bowl.
- Pour in Greek vinaigrette, then toss gently to combine.
- Refrigerate for one hour before serving.
- Just before serving, top with feta and chopped fresh parsley (optional), then toss. Enjoy chilled.