EVERYDAY DELICIOUS - Kitchen

  This pasta fagioli recipe (pasta and beans soup) is made with canned white beans, pasta, and veggies for a fast and hearty Italian soup singing with flavor. Advertisement I can’t stop making soups. Recipes like my Grandma’s minestrone, tomato basil soup, and my favorite broccoli cheddar soup, are all staples I have in my rotation, but there’s a newbie to the bunch—this Pasta Fagioli. In Italy, it’s called “pasta e fagioli” (pasta and beans) and features small pasta—usually ditalini—and yep, you guessed it, beans. There are lots of different iterations of Pasta Fagioli out there. Some versions have more veggies than others, some have greens, some do not, some have tomatoes and others don’t. I’ve read that in Tuscany some cooks purée the beans to thicken the soup while in the north they’re left whole. Traditional versions use dried beans, but because time can get tight, canned beans are a true timesaver. I keep my Pasta Fagioli simple in execution but big on flavor, a

This tahini pasta salad with grilled halloumi, sugar snap peas, radishes, arugula, and mint is loaded with bright and fresh flavors and a creamy tahini dressing, making it a delicious vegetarian lunch or potluck side dish. I’m always looking for do-it-all dishes—ones that travel well for picnics or potlucks but are also nourishing and satisfying enough to stand on their own. Pasta salads often accomplish both of these things, which is probably why I have so many recipes for them. Just like my green goddess pasta salad and my Mediterranean orzo salad, this tahini pasta salad is chock-full of fresh veggies and healthy ingredients. It’s also vegetarian yet super filling, making it perfect for a light lunch or dinner. This pasta salad starts with a bright and nutty lemon tahini dressing that you can whip up quickly and easily. Then you add fusilli pasta (this is one of my favorite pasta shapes for salads like this one because the nooks and crevices give sauces and dressings something to cl