Green Bean-and-Tomato Pasta Salad

From Southern Living June 2008

Green Bean-and-Tomato Pasta Salad
Green Bean-and-Tomato Pasta Salad

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • For pasta salad:

  • 1/2

    (16-ounce) package rotini pasta

  • 1/2

    pound fresh green beans, trimmed and cut into 1 1/2-inch pieces

  • 1

    cup cherry tomatoes, halved

  • 1/2

    cup Basil-Honey-Garlic Vinaigrette

  • 1/4

    cup chopped red onion

  • For Basil-Honey-Garlic Vinaigrette:

  • 1

    garlic clove

  • 1/2

    teaspoon salt

  • 1/2

    cup extra virgin olive oil

  • 1/3

    cup balsamic vinegar

  • 2

    tablespoons chopped fresh basil

  • 2

    tablespoons honey

  • 1/2

    teaspoon freshly ground pepper

Directions

Bring a large Dutch oven of salted water to a boil over medium-high heat. Add pasta, and cook 5 minutes. Add green beans, and cook 5 to 6 minutes or until pasta is tender but still firm to the bite and green beans are tender. Drain and rinse with cold water; place in a large bowl. For vinaigrette, smash garlic and salt together using flat side of knife to make a paste. Whisk together garlic paste, oil, and remaining ingredients until blended. Add tomatoes, vinaigrette, and onion, tossing to coat. Serve immediately, or cover and chill up to 2 hours.

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