Pasta and Bean Picnic Salad

Ingredients

• 3 teaspoons salt
• 1 pound small-shaped pasta
• 7 tablespoons olive oil, divided
• 2 cans white beans, like Great Northern, navy, or cannellini, drained and rinsed
• Zest of 1 lemon
• 2 tablespoons apple cider vinegar
• 1 heaping teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• 1 pint mixed cherry or grape tomatoes, sliced or cut into quarters
• 2 stalks celery, halved lengthwise and very thinly sliced
• 1/2 red onion, very thinly sliced
• 1/4 cup chopped fresh parsley

Directions

1. Fill a large pot with water, add 2 teaspoons of the salt, and bring it to a boil. Drop in the pasta and cook for 8 minutes, stirring here and there, until it is tender.
2. Drain the pasta without rinsing it, then jiggle the colander to get rid of extra water. Move the pasta to a large bowl, drizzle with 3 tablespoons of the olive oil, and shake the bowl to coat it. While the pasta is still hot, gently stir in the rinsed beans and lemon zest, then set the salad aside to cool.
3. For the dressing, beat the vinegar with the mustard, the remaining 1 teaspoon salt, and the pepper in a bowl. Slowly stream in the remaining 4 tablespoons oil while whisking, until all of it has been added. Taste, then add more salt and pepper if you like.
4. Pour the dressing onto the pasta and beans, then stir to coat. Add the tomatoes, celery, onion, and parsley, and mix gently but well. Taste again and adjust with more salt and pepper if you like. You can also squeeze lemon juice over the top if it needs a little extra brightness.