Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans

An easy, filling, summer pasta salad to tingle your tongue and tummy

• Ready In: 35 mins
• Serves: 6

Ingredients

• 7  tablespoons olive oil
• 4  tablespoons lemon juice
• 3  tablespoons Dijon mustard
• 2  garlic cloves (minced)
• 2  teaspoons lemon zest
•  salt and pepper
• 1 -2  jalapeno pepper, diced with or 1-2 without seeds
• 1⁄2 cup  chopped scallion
• 1⁄8 cup  torn fresh basil
• 1⁄8 cup  fresh fresh parsley
• 1  cup  sliced celery
• 1 (14 ounce) can kidney beans or 1 (14 ounce) can cannellini beans
• 1 -2  tablespoon red pepper flakes
• 1⁄4 cup parmesan cheese
• 12  ounces  favorite pasta (shells, penne, farfalla etc.)

Directions

1. Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.
2. 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.
3. Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.
4. Serve Cool.