Italian Bean & Pasta Salad

This Italian bean and pasta salad pairs anasazi beans with spinach spaghetti (or vegetable rotelli) in a light lemon-herb dressing. Chopped tomatoes, red bell pepper, onion, and sesame seeds round it out with color and crunch.

Anasazi beans are a Southwest heirloom variety with a sweeter, milder flavor than pinto or kidney beans. They hold their shape well in salads without turning mushy, which is exactly what you want when everything gets tossed together and sits in the fridge.

The dressing is simple: vegetable oil, lemon juice, garlic powder, oregano, basil, and thyme. Letting the salad chill for at least an hour before serving gives the beans and pasta time to soak up those herbs and lemon. The flavor is noticeably better after resting than it is right after mixing.

Chef Tips

• Cook the pasta just to al dente. It will soften slightly as it absorbs the dressing in the fridge. Overcooked pasta turns to mush in cold salads.
• Rinse the cooked pasta under cold water to stop the cooking and remove excess starch. Starchy pasta clumps together.
• Toss gently. The beans can break apart if you stir too aggressively.

Variations

• Substitute cannellini or black beans if anasazi beans are hard to find.
• Add crumbled feta or shaved Parmesan for a richer, saltier bite.
• Toss in a handful of chopped kalamata olives for a more Mediterranean flavor.