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  • 12 ounces cavatappi, penne or ziti pasta
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup finely shredded basil
  • 3/4 cup shaved or grated Parmigiano Reggiano cheese
  • 1 (15-ounce) can cannellini beans, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup fresh mozzarella, diced, or perlini balls


  1. Cook pasta until al dente. Drain but do not rinse. Add remaining ingredients. Stir gently. 

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The recipe was originally published as Simple Bean and Pasta Salad on

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