Green Bean Pasta Salad with Sun-Dried Tomato Vinaigrette
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This recipe makes 6 servings
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 |
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.
Ingredients
- 4 cups penne or ziti pasta
- 12 oz green beans, trimmed
- 2 plum tomatoes, chopped
- 1/4 cup shredded Asiago cheese
- Vinaigrette:
- 1/4 cup chopped drained oil packed sun dried tomatoes
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp 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.
Source : Canadian Living Pasta by the Season Spring, 2004
- Keywords : Dinner; Spring; Pasta; Green beans; Tomatoes; Dijon mustard; Garlic; Sun-dried tomatoes;
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