Real Recipes From Real Home Cooks ®

penne with green beans and tomatoes

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method No-Cook or Other

Ingredients For penne with green beans and tomatoes

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

How To Make penne with green beans and tomatoes

  • 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.