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Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans

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“An easy, filling, summer pasta salad to tingle your tongue and tummy”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.
  2. Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again.
  3. Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.
  4. Serve Cool.

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