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Summer Bean Pasta
Delicious Meal Ideas
Ingredients
- 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
Vinaigrette:
- 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
Instructions
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.