Ingredients
3tspsalt
1lbsmall-shaped pasta,such as curly, twisted, corkscrew, shells, or bow ties
7tbspolive oil,divided
16ozwhite beans,(2 cans) such as great northern, navy, or cannellini, drained, rinsed
lemon zest,(1 lemon)
2tbspapple cider vinegar
1tspdijon mustard,heaping
¼tspground black pepper
2cupsmixed cherry,or grape tomatoes, sliced, or cut into quarters
2stalkscelery,halved lengthwise, very thinly sliced
½red onion,very thinly sliced
¼cupfresh parsley,chopped
Preparation
Bring a large pot of water with 2 teaspoons of salt to a boil.
Add the pasta and cook, stirring occasionally for 8 minutes, or until the pasta is tender.
Drain but do not rinse. Shake the colander to remove the excess water.
Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of olive oil. Shake the bowl to distribute the oil.
Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently.
Leave to cool.
In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper.
Slowly whisk in the remaining 4 tablespoons oil until it is all added.
Taste for seasoning and add more salt and pepper, if preferred.
Pour the dressing over the pasta and beans and stir.
Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly.
Taste for seasoning and add more salt and pepper, if preferred.
If desired, squeeze some lemon juice over the top if it needs a touch of more brightness.
