Green Bean and Tomato Pasta Salad 

Total time: 25 minutes

Ingredients:

  • 1 cup bite-size pasta - I used whole wheat penne
  • 8oz (240gr) green beans, trimmed, cut into 1 1/2" lengths
  • 3/4 cup (4oz, 120gr) cherry tomatoes, cut in half
  • 2 medium shallots, sliced
  • 3 tbs fresh basil, big leaves torn
  • 1/2 tsp chili powder
  • 2 tsp olive oil
  • Vinaigrette:
  • 2 tbs white Balsamic vinegar
  • 1 tbs Dijon-style mustard
  • 2 tbs salad olive oil

Instructions:

  • Cook pasta according to package directions.
  • Add the beans to the boiling pasta for the last 4 minutes of cooking time.
  • When done, drain and rinse with cool water. Put into a bowl
  • Sauté shallots in 2 tsp olive oil until tender.
  • Add chili powder and sauté briefly
  • Remove from heat and add cherry tomatoes - just to warm slightly
  • Add vinaigrette to skillet, stir to combine, then pour onto pasta / beans.
  • Add basil and serve.
  • Vinaigrette:
  • Mix mustard and vinegar in small bowl.
  • Add oil and whisk well.