What’s Cooking in Gail’s Kitchen? Graze or Gobble: Three Bean Pasta Salad! Yippee for meal prep. This tasty salad is one you can make ahead on the weekend for a delicious lunch at work. The dressing gives it gourmet flavor similar to the corner café, without the cost of an Uber. Add a few gluten-free pretzels or pita crackers to satisfy that munchtime craving. The slightly sharp buttery flavor of provolone cheese works well with the pasta. I know what you’re thinking…..would a bottle of wine be appropriate? Probably. Just not at work.
THREE BEAN PASTA SALAD
4 ounces uncooked shell pasta
15-ounce three bean salad, drained and chilled
1 tablespoon pimento, chopped
4 ounces provolone cheese, cubed
2 scallions, white part only, thinly sliced
3 tablespoons garlic wine vinegar
1 tablespoon Dijon mustard
1 tablespoon natural honey
1/8 teaspoon cayenne pepper
1/4 cup olive oil
Cook shell pasta according to package directions. Rinse in cool water; drain well. Combine shell pasta, three bean mixture, chopped pimento, and provolone cheese cubes. Gently toss. Set aside. In a small bowl, combine scallions and garlic wine vinegar. Allow to rest for 5 minutes. Add Dijon mustard, natural honey, and cayenne pepper. Mix well. Gradually whisk in the olive oil until well combined. Pour dressing over pasta salad and serve slightly chilled.