1Boil water for the pasta, be sure to salt the water. Put the kidney beans through the bell peppers in a very large bowl. Add cherry tomatoes if desired. Season the veggies with salt and pepper.
2Next make the vinaigrette. Combine 2 minced garlic cloves, 2 tbs. lemon juice, 3 tbs. balsamic vinegar, and 1 tbs. Dijon mustard, mix well and season with salt and pepper. Stream in olive oil until dressing suites your taste.
3Cook pasta until al dente and add directly to large bowl with the veggies. Pour the dressing over the pasta and veggies. Allow this to marinate, the pasta will absorb alot of the dressing. Serve warm or cold from the fridge.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Cook Salmon Sous Vide in Your Kitchen Sink
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.
Why You Need a Hanger in the Kitchen
As CHOW.com's Roxanne Webber explains, a clothes hanger can be very useful in preparing your next kitchen creation.
A healthy makeover of the often mayo-laden pasta salad, these bright and fresh versions are perfect for your next potluck or family event. Keep it classic with basil pesto and tomatoes, or give it an Asian twist with Thai basil and sesame oil.