Curried White Bean and Pasta Salad

Serve 3-4.

Ingredients
8 ounces dried pasta (preferably one with an interesting shape; we like shells, but macaroni, penne, farfalle, or other shapes work well too)
1 tablespoon salt for seasoning the pasta cooking water
1 to 2 cups frozen peas
1 15-ounce can white beans (can double this amount if you want)
½ onion (or to taste)
1 red bell pepper
1 to 2 jalapeño peppers (to taste)
3 to 4 tablespoons fresh parsley or cilantro
¾ to 1 cup mayonnaise (preferably Homemade, but commercial works well too)
1 to 2 tablespoons cider vinegar (to taste; optional)
1 or 2 teaspoons Dijon-style mustard (to taste; optional)
1 tablespoon curry powder (or to taste)
½ teaspoon dried turmeric
additional salt to taste (about ½ teaspoon kosher salt; see Notes)
freshly ground black pepper to taste (about 10 grinds for us)
garnish of jalapeño pepper slices or parsley or cilantro (optional)

Procedure
Fill a large cooking pot (one that holds at least 4 quarts) almost to the rim with water. Place it on the stove top, cover, and turn the heat to high. When water boils, add salt, then add the pasta. When the water returns to a boil, turn the heat down so the water stays at a rolling simmer. Set a timer for 6 minutes. At the 6-minute mark, add the frozen peas to the pasta. Cook for another 2 minutes, then start testing the pasta for doneness – you want the pasta to be firm, but with just a little resistance (al dente). When the pasta is done, pour the pasta and peas into a colander. Using the vegetable sprayer from your sink, douse with cold water until the pasta and peas are cool. Drain the pasta and peas, then set them aside.

Meanwhile, open the can of white beans and pour them into a colander or strainer. Rinse the beans, drain them, then place them in a large mixing bowl.

Peel the onion and cut it into dice of ¼ inch or so. Add the onion to the mixing bowl.

Wash and dry the bell pepper, then remove the stem and core. Remove the white ribs. Cut the bell pepper into dice of ½ inch or a bit less. Add the chopped pepper to the mixing bowl.

Wash the jalapeño peppers and cut them lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot; keep fingers away from your eyes). Chop the peppers into very small dice (or use a mini food processor; you may want to reserve a round or two of the jalapeño for garnish). Add the chopped jalapeños to the mixing bowl, then wash your hands with soap and water to remove the hot oil from your skin.

Wash and dry the parsley or cilantro. Mince it, then add it to the mixing bowl (you may want to reserve a few sprigs for garnish).
Add the mayonnaise (start with ¾ cup, and increase if needed), cider vinegar (if using; start with 1 tablespoon), Dijon-style mustard (if using), curry powder, dried turmeric, salt, and black pepper to the mixing bowl. Mix briefly, then add the drained pasta and peas (from Step 1). Mix thoroughly, then taste the salad. Adjust the seasoning to your taste, and add more mayo if necessary.

Scrape the salad into an airtight container (or cover the mixing bowl with shrink wrap) and refrigerate for at least 1 hour before serving.
When serving, we like to add a garnish of jalapeño pepper slices or a sprig or two of parsley or cilantro.

From kitchenriffs.com