Trattoria Pasta Salad with White Beans

Another delicious salad from Isa Chandra Moskowitz's Appetite for Reduction.

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

PER SERVING

(

Calories: 290

Calories from fat: 45

Total fat: 5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 52 g

Fiber: 8 g

Sugars: 6 g

Protein: 10 g

Cholesterol: 0 mg

Sodium: 480 mg

Vitamin A: 15%

Vitamin C: 35%

Calcium: 8%

Iron: 15%

Option: ½ cup of

toasted walnuts adds

65 calories, 6 grams

of fat, 0.5 grams of

saturated fat, and

1 gram of fiber.

⅙ RECIPE):

F

reunions—this salad is where it’s at! No mayo required. The Sun-dried

Tomato-Walnut Dressing gives up plenty of flavor, beans keep you stuffed,

and arugula gives you that trattoria feel. So tell Aunt Gertrude she’s fired,

but could she get you some freshly ground black pepper before she

leaves? You can use jarred roasted red peppers or one red bell pepper

you roast yourself.

8 ounces shell-shaped brown rice pasta

1 (15-ounce) can great northern beans, drained and rinsed

4 cups arugula

1 small red onion, sliced thinly

½ cup chopped roasted red pepper

¼ cup pitted kalamata olives, chopped in half

Salt

Freshly ground black pepper

1 recipe

First, cook the pasta al dente in salted water according to the package

directions. Drain in a colander and rinse with cold water, then place in the

fridge to cool completely.

Once the pasta has cooled, toss all the ingredients together in a large

mixing bowl. Keep chilled until ready to eat.

orget that tired old pasta salad Aunt Gertrude brings to the familySun-dried Tomato-Walnut Dressing (recipe follows)

TIP

If it works out for your personal food plan for the day, throw ½ cup

of toasted walnut halves into the mix.

* I added a sprinkling of Italian herb mix which went lovely

Sun-dried Tomato-Walnut Dressing

SERVES 6 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES

 

I

usually packed in lots of oil. This dressing depends on walnuts instead of

oil, and loose sun-dried tomatoes that are only packed in, well, air!

¼ cup sun-dried tomatoes (bought in dried form, not packed

in oil) (I've found a brand that comes in a jar and are moist but are not in oil)

3 tablespoons walnuts

½ teaspoon fennel seeds

2 tablespoons chopped shallot

¾ cup water

¼ cup balsamic vinegar

1 teaspoons Dijon mustard

¾ teaspoon salt

A few pinches of freshly ground black pepper

½ teaspoon dried marjoram

First, rehydrate the tomatoes. Place them in a bowl and 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 oftoasty brown, and smell

walnutty. Transfer immediately to a food processor.

Pulse the walnuts and fennel seeds to chop finely. 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 the dressing

refrigerated in a tightly sealed container for up to 5 days until ready to use.love the zesty flavor of sun-dried tomatoes but don’t love that they are