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White Bean & Chard Pasta Salad
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  • CourseSalad, Side dish
  • CuisineVegetarian
Servings Prep Time
4-6 30 minutes
Servings Prep Time
4-6 30 minutes
  • 1/2 lb orecchiette (or small shell or tubed shaped pasta)
  • 2 Tbsp olive oil
  • 1/2 small yellow onion, diced
  • 1 Tbsp garlic, minced
  • 1/4 lb carrots, diced
  • 1 lb chard, washed and roughly chopped
  • 1 15 oz can cannellini or navy beans, drained and rinsed
  • 1/2 cup lemon juice
  • 2 Tbsp olive oil
  • 1 tsp dried dill
  • 1 Tbsp Dijon mustard
  • 1/2 cup parmesan cheese, grated
  • 1 pinch salt and pepper, to taste
  1. Bring a large pot of water to boil and cook the pasta until al dente. Drain, rinse and set aside.
  2. In a medium-sized skillet, heat 2 tablespoons olive oil over medium heat. Sauté the onions, garlic and carrots for a few minutes, then add the chard and cook a few minutes more until it is tender. Remove the skillet from the heat, stir in the white beans and set aside to cool.
  3. In a large mixing bowl, mix the lemon juice, olive oil, dried dill and mustard together. Toss with the pasta and beans and chard mixture. Season with salt and pepper, and gently stir in the grated Parmesan cheese. Serve chilled or at room temperature.
  4. Optional: Add sun-dried tomatoes, pesto, and small pieces of lox or chopped Kalamata olives for an additional flavor boost.
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