Cold Farfalle with White Beans, Corn and Olives
"Thanks to my friend Wendy Lipstein for this inspiration." - Nava Atlas.
1/4 cup white balsamic or white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons apple juice or apple cider
1 teaspoon spicy brown mustard
8 to 10 ounces dry farfalle (bow tie pasta)
2 cups cooked cannellini or navy beans (about 2/3 cup dried), or 1 (16-ounce) can, drained and rinsed
2 cups cooked corn kernels, preferably fresh (from 3 large ears)
1/2 cup sliced black olives
2 cups finely diced firm, ripe tomatoes
2 to 3 scallions (green onions), sliced
Chopped fresh basil and oregano leaves, as desired, or 1/2 teaspoon dried basil and 1/2 teaspoon oregano
Salt and freshly ground black pepper, to taste
- Combine the dressing ingredients in a small bowl, and stir together. Set aside.
- Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well. Cover and refrigerate until needed, or serve at once.
Makes 4 to 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.