Equipment
Ingredients
Salad Base
- 250 g short dried pasta
- 150 g frozen baby lima beans
Fresh Produce and Mix-ins
- 150 g romaine lettuce, chopped into bite-sized pieces
- 200 g cherry tomatoes, halved
- 100 g pitted kalamata olives, sliced
- 10 g fresh chives, finely chopped
Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 5 g dijon mustard
- kosher salt
- black pepper
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil at approximately 100°C/212°F.
Add the short dried pasta to the boiling water and cook according to package directions, usually about 10 minutes depending on the shape.
Add the frozen baby lima beans to the pot during the final 3 minutes of the pasta cooking time to blanch them.
Drain the pasta and lima beans in a colander, then rinse immediately under cold running water until completely cooled to stop the cooking process and remove excess starch.
Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the olives, and chop the chives on a cutting board using a chef knife.
In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dijon mustard, kosher salt, and black pepper until fully emulsified.
Combine the cooled pasta, lima beans, chopped romaine lettuce, cherry tomatoes, kalamata olives, and fresh chives in a large mixing bowl.
Pour the emulsified vinaigrette over the salad components and toss gently until everything is evenly coated.
Allow the salad to rest in the refrigerator for 15 minutes to let the flavors meld before serving.
Chef's Notes
- Rinsing cooked pasta is usually discouraged for warm sauces, but it is an essential technique for cold pasta salads to halt the cooking process and remove surface starch that causes clumping.
- Baby lima beans offer a sweeter, much creamier texture than larger, mature varieties, making them ideal for cold applications without turning dry.
- To meal prep this salad effectively, keep the chopped romaine and the vinaigrette in separate airtight containers and toss everything together right before eating to preserve maximum crispness.
Storage
Refrigerator: 2 days — Romaine will wilt over time; store the lettuce and dressing separately if making ahead.
