12 Servings 10 min Cook
3 Tsp Salt
4 Cup Pasta
6 Tbsp Olive Oil
6 Cup White Beans
3 Tsp Lemon Zest
6 Tsp Vinegar
2 Tsp Dijon Mustard
1/4 Tsp Pepper
36 Cherry tomato Cherry Tomatoes
3 Stalk, medium (7-1/2" - 8" long) Celery
6 Tbsp chopped Onions
12 Sprig Parsley
Cook the pasta by bringing a large pot of water with 2 teaspoons of the salt to a boil.
Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender.
In the meantime, slice the tomatoes into quarters, halved the celery lengthwise and then thinly slice, thinly slice the onion, and chop the parsley.
Drain but do not rinse.
.
Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil.
Mix to spread the oil evenly.
Add the rinsed beans and lemon zest to the hot pasta.
Stir the salad gently.
Leave to cool.
To make the dressing, in a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper.
Slowly whisk in the remaining 3 tablespoons oil until it is all added.
Taste for seasoning and add more salt and pepper, if you like.
Pour the dressing over the pasta and beans and stir.
Then add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently thoroughly.
Serve and enjoy!
