Herbed Green Bean Pasta Salad
Source of Recipe
cooking daily
List of Ingredients
Herbed Green Bean Pasta Salad
3/4-pound small green beans
3/4-pound pasta, preferably fusilli
2/3-cup Olive oil
1/4 cup red wine vinegar
1 large clove garlic, minced or pressed
1 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups cherry tomatoes, stemmed (about 8 ounces)
1/3 cup black olives, preferably oil-cured, pitted and cut in half
2 tablespoons finely chopped fresh basil leaves
2 tablespoons chopped fresh chives
2 teaspoons minced fresh oregano leaves
2/3 cup crumbled feta cheese
Bring a large pot of water to boil. Add the green beans and cook over
high heat until slightly softened but still bright green, 3 to 4
minutes. With a slotted spoon, remove the beans to a colander and set
aside. Bring the water in the pot back to a boil. Add the pasta and
cook until slightly softer than al dente. Drain in the same colander
with the green beans, shake to dry a bit and transfer the beans and
pasta to a serving bowl. Set aside. Meanwhile, whisk together the
oil, vinegar, garlic, mustard, and salt and pepper to taste to make
the dressing. Add the tomatoes, olives, herbs, cheese, and dressing
to the beans and pasta. Toss to mix and serve right away. Serves 6.
Per serving: 504 calories; 29.2 g fat (6 g saturated fat; 52 percent
calories from fat); 50 g carbohydrates; 15 mg cholesterol; 368 mg
sodium; 11.2 g protein; 4 g fiber.Recipe
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