Pasta Fagioli Salad

published by chanceri on Oct 26, 2009

A marvelous variation on the classic Italian Pasta Fagioli Soup that’s great for hot summer day. Nutritious and delicious but doesn’t heat your kitchen up. It’s great for a pot luck take along dish.

1/2 cup ditalini cooked al dente

1 can cannoli beans

12 grape tomatoes cut in half

5 baby carrots julienned

1 celery heart chopped

1 cup raw baby spinach chopped

2 tbs diced sweet onion

3 cloves garlic – chopped

2 or 3 fresh basil leaf, chopped
2 tbs. freshly chopped parsley

1/2 tsp. thyme leaves,

½ lb hot Italian sausage grilled and diced

½ cup of Asiago Cheese, grated

Pre-grill the Italian sausage and cool.  Pre-cook the pasta al dente.  Cool immediately by plunging into cold water with ice cubes.  Mix the beans and all of the vegetables and herbs together in a large salad bowl.  Dice the sausage.  Mix the cooked pasta and kielbasa into the salad mixture.  Pour dressing over all while mixing it in to blend.  Cool for several hours to let the flavors blend.  Just before serving, sprinkle the asiago cheese over the salad.


1 tbs white wine vinegar

1 tbs lemon juice

4 tbs Extra Virgin Olive Oil

2 tbs Cain’s Olive Oil Mayo

salt and pepper to taste

Mix well in a Good Season’s bottle by vigorously shaking the bottle until the ingredients have blended together.  Pour over the mixed salad.

Feel free to experiment by substituting diced ham, andouille sausage, or kielbasa sausage.  Shrimp might also work well in place of the meat.  Substitute or add in a can of chick peas (garbanzo beans). 

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