sicialian family-batch bean & pasta salad

big-batch version for weekly meal prep — half a box of pasta, with beans making up the rest of the bulk you'd normally get from a full box. veggies and dressing are scaled up to match.

ingredients

the salad

• 8 oz pasta (ditalini, fusilli, rotini) — half a standard 16 oz box
• 3 cups cannellini beans, drained and rinsed (about two 15 oz cans)
• 1 cup cherry tomatoes, halved
• 1 full english cucumber, diced
• 1 cup roasted red pepper deli sliced jar
• 1 cup red onion, diced
• 1 cup black olives, sliced
• 1 cup mozzarella pearls

the dressing

• 3/4 cup + 1 tbsp extra-virgin olive oil
• 1/3 cup + 1 tbsp red wine vinegar
• 3 tbsp lemon juice
• 3 tsp Dijon mustard
• 4 garlic cloves, minced
• 3 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

steps

1. cook the pasta. bring a large pot of salted water to a boil. add the pasta and cook according to package instructions until al dente. drain, cool, toss in olive oil so it doesnt stick in the fridge.
2. prep the beans. drain and rinse the cannellini beans well, then pat dry with a paper towel, or let sit, so they don't water down the dressing.
3. prep the vegetables. while the pasta cooks, chop the tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and salami if using.
4. make the dressing. in a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt, and pepper.
5. combine everything. in a large bowl, combine the cooled pasta, beans, tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and salami if using. pour the dressing over top and toss to coat evenly. use some of the olive and red pepper juice