pat's Recipe

Pasta Salad with Herbs, Green Beans and Feta

Category: Pasta salads

3/4 lb. small green beans
3/4 lb. pasta, preferably fusilli
2/3 C. olive oil
1/4 C. red wine vinegar
1 large clove garlic, minced or pressed
1 tsp. Dijon mustard
Salt and pepper
1 1/2 C. cherry tomatoes, stemmed (about 8 oz.)
1/3 C. black olives, preferably oil-cured, pitted and cut in half
2 Tbs. finely chopped fresh basil leaves
2 Tbs. chopped fresh chives
2 tsp. minced fresh oregano leaves
2/3 C. crumbled feta cheese
Directions

Bring a large pot of water to boil. Add the green beans and cook over high heat until slightly softened but still bright green, 3 to 4 minutes. With a slotted spoon, remove the beans to a colander and set aside. Bring the water in the pot back to a boil. Add the pasta and cook until slightly softer than al dente. Drain in the same colander with the green beans, shake to dry a bit and transfer the beans and pasta to a serving bowl. Set aside. Meanwhile, whisk together the oil, vinegar, garlic, mustard, and salt and pepper to taste to make the dressing. Add the tomatoes, olives, herbs, cheese, and dressing to the beans and pasta. Toss to mix and serve right away

Serves 4.