Small green beans, fusilli pasta and Feta cheese are the stars of this deliciousHerbs, Green Beans and Feta Pasta Salad.
3/4 pound small green beans
3/4 pound fusilli pasta
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 cup cherry tomatoes, stemmed (about 8 ounces)
1/3 cup oil-cured black olives, pitted and cut in half
2 tablespoons finely chopped fresh basil leaves
2 tablespoons chopped fresh chives
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, three to four 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, 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.
Recipe makes 6 servings.
Did You Know?
You can cook green beans many ways, but whatever method you use, do not over cook. Otherwise, they will lose their brilliant color and crisp-tender bite.
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