Going Green: Tomato, Green Bean, and Pasta Salad

4 months ago

For the many get-togethers this season, here is a dish that is sure to impress


Tomato, Green Bean, and Pasta Salad

Makes 5-6 servings

2 cups Pasta spirals, cooked al dente

2 cups Cherry tomatoes

1 ⅔ cups French beans, trimmed

2-3 Tbsps Grated Parmesan cheese

½ cup Chopped toasted walnuts or 2 Tbsps pine nuts


1 tsp Dijon mustard

2 Tbsps Red cane or apple cider vinegar

¼ cup + 2 Tbsps Extra virgin olive oil

2 cloves Garlic, minced

1 bunch Fresh mint leaves, chopped

½ tsp Salt

⅛ tsp Ground black pepper

  1. Chill pasta and tomatoes in the refrigerator. Cut the cherry tomatoes in half or keep them whole.
  2. Blanch the green beans in lightly salted boiling water. Prepare a bowl with ice and water. Scoop out beans and shock in iced water to stop cooking and to preserve its bright green color. Drain well and transfer to the bowl together with the pasta and tomatoes.
  3. Prepare the vinaigrette. In a small mixing bowl, combine Dijon mustard and vinegar. Whisk to combine and slowly add olive oil. Toss in garlic and chopped mint leaves. Season with salt and pepper.
  4. Toss vinaigrette into the pasta mixture. Cover bowl and chill in the refrigerator until ready to serve. Before serving, sprinkle parmesan cheese and chopped walnuts.

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