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Green Bean-and-Tomato Pasta Salad


From Southern Living June 2008

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  • 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


Servings 6
Preparation time 20mins
Cooking time 35mins


Step 1

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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