Green Bean Pasta Salad with Sun-Dried Tomato Vinaigrette

Green Bean Pasta Salad150 Image by: Green Bean Pasta Salad150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Pasta by the Season Spring, 2004

Ingredients

  • 4 cups penne
  • 4 cups 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 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon each salt and pepper

Method

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.

Nutritional facts Per Serving: about

  • Sodium 520 mg
  • Protein 10 g
  • Calories 346.0
  • Total fat 12 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 50 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Bean Pasta Salad with Sun-Dried Tomato Vinaigrette

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