Mediterranean Pasta & Bean Salad

Ingredients

• 8 oz fusilli pasta (225 grams)
• 1 can white beans (drained & rinsed) (15.5 oz / 440 grams)
• 1/3 cup chopped red onion (50 grams)
• 1/2 cup chopped red bell pepper (75 grams)
• 1/3 cup sliced black olives (40 grams)
• 1 ball fresh mozzarella (cut into cubes) (4 oz / 125 grams)
• 1/2 cup chopped fresh basil (10 grams)
• sea salt & black pepper
• 3 tbsp extra virgin olive oil (45 ml)
• 1 tbsp lemon juice (15 ml)
• 2 cloves garlic (finely grated)
• 1 tsp dried oregano (1 gram)
• 1/4 tsp crushed red pepper (0.65 grams)
• sea salt & black pepper

Instructions

1. 1

   Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat

2. 2

   Once it comes to a boil, add in the fusilli pasta, cook until al dente (check pasta package instructions), then drain into a colander and rinse under cold water, shake off any excess water

3. 3

   Transfer the pasta into a large bowl, along with the canned beans, chopped red onion, chopped red bell pepper, sliced black olives, cubed fresh mozzarella, and chopped basil, then season with salt & pepper, and mix together until well mixed

4. 4

   To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, grated garlic, dried oregano, and crushed red pepper, then season with a kiss of salt & pepper, and whisk together

5. 5

   Pour the dressing over the pasta salad, and mix together until well mixed, serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!