Bean Pasta Salad

Ingredients:

• 3 teaspoons salt, divided
• 4 cups (450g) small-shaped pasta (shells, bow-ties, fusilli etc.)
• 1 1/2 cups (285g) dried white navy beans
• 7 tablespoons (105mL) olive oil, divided
• Zest of 1 lemon
• 2 tablespoons apple cider vinegar
• 1 heaping teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed chili peppers (optional for a kick)
• 1/4 teaspoon ground black pepper
• 1 pint (about 300g) mixed cherry or grape tomatoes, sliced or quartered
• 2 stalks celery, halved lengthwise and thinly sliced
• 1/2 red onion (about 60g), thinly sliced
• 1/4 cup (15g) fresh basil, chopped

Directions:

Prep the Beans

1. Soak the beans: Place dried beans in a large bowl and cover with cold water. Let soak overnight (8-12 hours).
2. Cook the beans: Drain and rinse. Place beans in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer until tender (about 1-1.5 hours). Drain and set aside.

Cook the Pasta

1. Bring a large pot of water with 2 teaspoons salt to a boil.
2. Add the pasta and cook for about 8 minutes, or until tender.
3. Drain (do not rinse). Shake off excess water.

Combine Pasta and Beans

1. Transfer hot pasta to a large bowl. Drizzle with 3 tablespoons olive oil and toss.
2. Add the cooked beans and lemon zest. Stir gently and let cool.

Make the Dressing

In a small bowl, whisk together:

• 2 tablespoons apple cider vinegar
• 1 heaping teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon ground black pepper

• Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust seasoning as needed.

Finish the Salad

1. Pour dressing over the pasta and beans. Toss gently.
2. Add tomatoes, celery, onion, and basil. Mix to combine.
3. Add a squeeze of lemon juice for extra brightness, if desired.