Pasta and White Bean Salad

You Will Need:

  • Chervil, 3 Tbsp, chopped
  • Parsley, 2 Tbsp, chopped
  • Pasta, 3 cups, cooked
  • Navy Beans, 1 can, drained
  • Corn Kernels, 1 cup frozen, thawed
  • Bell Peppers, 1 cup, diced
  • Red Onion, 1 cup, diced
  • Olive Oil, ¼ cup
  • Vinegar, ¼ cup
  • Garlic, 2 Tbsp, minced
  • Salt, 1 Tbsp
  • Pepper, 1 tsp
  • Crushed Red Pepper, ½ tsp

Recipe Serves: 8

1. Combine chervil, parsley, minced garlic, salt, pepper, vinegar, and olive oil in a small bowl.

2. In a separate large bowl mix together the remaining ingredients. Pour dressing over salad. Cover and refrigerate until ready to serve

3. Top salad with crumbled feta or goat cheese for added flavor and texture. This dish is great for a BBQ or picnic.

Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg