Summer Bean Pasta


  • 5 cups of rotini, penne or other medium cut pasta of your choice
  • 2 cups fresh green beans, trimmed
  • 2 cups fresh yellow beans, trimmed
  • 5 plum tomatoes, chopped
  • ½ cup kalamata olives, chopped and pitted
  • 1/4 cup shredded asiago cheese


  • 1/4 cup chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup extra-virgin olive oil
  • 4 tbsp balsamic or apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • sea salt and freshly ground black pepper to taste


In large pot of boiling salted water, cook pasta for 5 minutes. Add green beans; cook until pasta and beans are tender but firm, about 6 minutes. Drain and chill under cold water. Drain well and set aside. In a large glass bowl, whisk together sun-dried tomatoes, oil, vinegar, mustard, garlic, salt and pepper. Add the olives and pasta mixture; toss to coat. Serve sprinkled with plum tomatoes and Asiago cheese. Makes about 4 servings for a main dish.

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