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Nutrition Facts**

Instructions

• STEP 1

  Fill a large pot with water, cover, and bring to a boil.

• STEP 2

  Wash and dry the fresh produce.

  • ½ lb green beans
  • ½ pint grape tomatoes
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 3

  Trim and discard the ends of the green beans, then cut into 2-inch pieces; transfer to a medium bowl.

• STEP 4

  Once the water in the pot is boiling, uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, 8-10 minutes. Add green beans to the pot and cook 2-3 minutes more. Drain and rinse under cold water; set aside to cool.

  • 5 oz penne pasta
  • 1 tsp salt

• STEP 5

  Meanwhile, drain and rinse the cannellini beans in a colander; set aside to drain further.

  • 1 (15 oz) can cannellini (white kidney) beans

• STEP 6

  Combine oil, vinegar, Dijon, salt, and pepper in a salad bowl; whisk to combine.

  • 1 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • ⅛ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Peel and mince garlic. Roughly chop capers and olives. Transfer everything to the salad bowl; stir to combine the dressing.

  • 1 clove garlic
  • 1 tbsp capers
  • ¼ cup Kalamata olives, pitted

• STEP 8

  Halve the grape tomatoes crosswise. Peel and thinly slice onion into half rings; add both to the bowl with the dressing.

  • ¼ medium red onion

• STEP 9

  Shave parsley leaves off the stems; discard the stems and mince the leaves; add to the bowl (reserving a small handful for garnish).

• STEP 10

  Add cannellini beans, pasta, and green beans to the bowl; toss to combine the salad.

• STEP 11

  To serve, divide pasta salad between dishes and garnish with reserved parsley. Enjoy!