Served at room temperature or chilled, this is a great meal year round. The dressing mixes with the Romaine/celery while you eat.
One cup dried small pasta
Two cans (drained and rinsed) or 3 cups cooked white or black beans
One bunch of scallions, green parts, sliced half inch long
3/4 cup Kalamata olives, roughly chopped
Handful cherry tomatoes, halved
One head of packaged Romaine hearts, cut crosswise into 1/2" strips, then halved lengthwise
2" of a celery bunch cut crosswise into quarter inch slices.
For the dressing: Add 2 cloves minced garlic, 1/2 teaspoon salt, black pepper to taste and a tablespoon of Dijon or Spicy Brown mustard to 1/3 cup olive oil and 3 Tablespoons fresh lemon juice or white wine vinegar. Whisk with a fork.
Cook the pasta, rinse and add to a bowl with the rest of the ingredients, (except the lettuce and celery),
and mix with the dressing.
Divide the Romaine and celery mixture into two large serving bowls. Push the lettuce to the edges of the bowl. Heap the Provencal mixture in the centers of the bowls.
Hint: In the summer you can slice off kernels of fresh corn and then add them into the pasta pot for the last minute of cooking, rinse both the pasta and corn in a colander and add to the dish.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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