salt and pepper
jalapeno pepper, diced with or 1-2 without seeds
torn fresh basil
fresh fresh parsley
1 (14 ounce) cans kidney beans or 1 (14 ounce) cans
1 -2 tablespoon
red pepper flakes
( shells, penne, farfalla etc.)
- Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.
- Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again.
- Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.
- Serve Cool.