Green Bean Pasta Salad with Sun-Dried Tomato Vinaigrette
74 people added this to their Recipe Box
The delicious combination of green beans with sun-dried and fresh tomatoes is colourful and has lots of crunchy texture to contrast with the pasta. Instead of the beans, you can use asparagus or broccoli.
Servings: 4 - 6
Ingredients:
Green Bean Pasta Salad with Sun-Dried Tomato Vinaigrette
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per Serving: about | - |
| cal | 346 |
| pro | 10 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 50 g |
| fibre | 4 g |
| chol | 4 mg |
| sodium | 520 mg |
| % RDI | - |
| calcium | 7% |
| iron | 15% |
| vit A | 6% |
| vit C | 23% |
| folate | 45% |
Suggested Recipes
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4 cups (1L) penne or ziti
12 oz (375 g) green beans, trimmed
2 plum tomatoes, chopped
1/4 cup (50 mL) shredded asiago cheese
Vinaigrette:
1/4 cup (50 mL) chopped drained oil-packed sun-dried tomatoes
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic or red wine vinegar
1 tsp (5 mL) Dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Preparation:
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.
Meanwhile, in large bowl, whisk together sun-dried tomatoes, oil, vinegar, mustard, garlic, salt and pepper. Add pasta mixture; toss to coat. Serve sprinkled with plum tomatoes and Asiago cheese.
Meanwhile, in large bowl, whisk together sun-dried tomatoes, oil, vinegar, mustard, garlic, salt and pepper. Add pasta mixture; toss to coat. Serve sprinkled with plum tomatoes and Asiago cheese.
Tags:
Pasta/Noodles; Salads and Salad Dressings; Lunch; Beans and Legumes; Main Course; Entertaining; Cheese/Other Dairy;
Source
Canadian Living Pasta by the Season Spring, 2004
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