PENNE WITH GREEN BEANS AND TOMATOES

Ellen Bales

By
@Starwriter

This could be a salad, a side dish or a complete meal, whatever you choose. It's a really good summertime dish to have when tomatoes are at their best.
Recipe & photo: Southern Living Magazine
06-20-14


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Serves:

8

Prep:

15 Min

Cook:

20 Min

Method:

No-Cook or Other

Ingredients

1 pkg
(16 oz.) whole wheat penne pasta
1 pkg
(8 oz.) haricots verts (thin green beans) cut into 1-1/2-inch pieces
1 pt
grape tomatoes, halved
3/4 c
lemon-shallot vinaigrette (recipe below)
1/4 c
chopped fresh dill

LEMON-SHALLOT VINAIGRETTE:

1/2 c
fresh lemon juice
1
shallot, minced
1 c
olive oil
1/4 c
minced fresh flat-leaf parsley
1 Tbsp
honey
1 Tbsp
whole grain dijon mustard
salt and pepper to taste

Directions Step-By-Step

1
Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain.
2
Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving stir in dill, and add salt and pepper to taste.
3
VINAIGRETTE: Stir together the lemon juice and shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey and Dion mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

About this Recipe

Course/Dish: Pasta, Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy