Green Bean-and-Tomato Pasta Salad

By sandy_h

From Southern Living June 2008

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

Preparation

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.