Two Bean Pasta Salad
Ingredients
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons lemon juice, plus zest for serving
- 1–2 tablespoons raw honey or agave nectar
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 large shallot, finely chopped
- Sea salt and freshly ground pepper
- 8 ounces green beans, trimmed
- ½ pint grape tomatoes, quartered
- 1 (14-ounce) BPA-free can chickpeas, drained
- 1½ cups cooked elbow macaroni (I used brown rice pasta)
- ¼ cup pine nuts, toasted if desired
- ¼ cup finely grated Parmigiano-Reggiano (optional)
- Chopped basil, for serving
Instructions
- Combine vinegar, lemon juice, honey, olive oil, and garlic in a large bowl. Season with salt and pepper and add shallots. Let shallots marinate while preparing green beans.
- Fill a large bowl with ice water. Fill a large pot with about 2 inches of water and bring to a boil. Place green beans in a steamer basket suspended over boiling water. Steam until just tender, about 3–5 minutes. (Or leave green beans raw, if desired.) Immediately transfer green beans to ice water to cool. Drain beans, dry with paper towels, and cut into 1-inch pieces.
- Add green beans, tomatoes, chickpeas, pasta, and pine nuts to large bowl with dressing and shallots. Toss to combine. Season with salt and pepper. Serve garnished with cheese and basil.
