People-Pleaser: Tomato, Green Bean, and Pasta Salad Recipe

7 months ago

tomato, green bean, and pasta salad

As Homer Simpson once said, “You don’t win friends with salad.” But when you have this salad served on your table, people will be lining up not only to get a taste of this dish, but also to become better friends with you. Here’s the recipe for tomato, green bean, and pasta salad, a pleasing dish to suit your appetite.


Tomato, Green Bean, and Pasta Salad
Makes 5-6 servings


2 cups Cherry tomatoes

2 cups Pasta spirals, cooked al dente

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. Cut the cherry tomatoes in half or keep them whole. Combine tomatoes with pasta then chill in the refrigerator.
  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. Set aside.
  3. Next, 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 with Parmesan cheese and chopped walnuts.


Recipe by Celine Clemente-Lichauco
Photographed by Miguel Abesamis of Studio 100


Happy days are here again with these other salad recipes

Mexican Corn Salad

Summer Salad

Roasted Tiger Prawn Salad

Hot Shrimp and Fruit Salad

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