Trattoria Pasta Salad
Ingredients
For the Sundried Tomato Walnut Dressing:
- 1/4 cup sundried tomatos (the dry kind, not the oil-packed kind)
- 3 tablespoons walnuts toasted
- 1/2 teaspoon fennel seed
- 2 tablespoons shallots chopped
- 3/4 cup water
- 1/4 cup balsamic vinegar
- 1 teaspoons dijon mustard
- 3/4 teaspoon salt
- A few dashes fresh black pepper
- 1/2 teaspoon dried marjoram
For the pasta salad:
- 8 oz shell shaped brown rice pasta boiled al dente, drained and cooled
- 1 15 oz can great northern beans or navy beans rinsed and drained
- 4 cups arugula
- 1 pc small red onion thinly sliced
- 1/2 cup roasted red peppers chopped
- 1/4 cup pitted kalamata olives chopped in half
- Salt to taste
- Fresh black pepper
- Optional: 1/2 cup toasted walnut halves
Instructions
Prepare the dressing:
- First rehydrate the tomatoes. Place them in a bowl, a submerge in warm water. Let them soak for about 15 minutes, then drain.
- Meanwhile, toast the walnuts. Preheat a small, heavy bottomed pan over medium heat. Toss in the walnuts and toast them, stirring often, for about 7 minutes. They should be varying shades of toasty brown, and smell walnut-y. Transfer immediately to the food processor.
- Pulse the walnuts and fennel seed to finely chop. Add the remaining ingredients, except for the marjoram, and puree until relatively smooth. Add the marjoram and pulse a few times to get it integrated. Keep refrigerated in a tightly sealed container until ready to use.
Assemble:
- Once the pasta is cool, toss all ingredients together in a large mixing bowl. Taste for salt and keep chilled until ready to eat.
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