Yes, it is official...club volleyball season has begun. Yesterday we saw our first tournament, so it is back to 4 am Sunday wake-up calls, team road trip catering, late night homework and very tired and sore Monday morning teens. Someone please remind me again why we suggest our kids join organized sports??
This pasta salad is great for any large or small get together. Makes up really fast and has tremendous fresh flavors. I will definitely make this again when it is my turn for the side dish at our next road tournament for the team.
Pasta with Green Beans and Cherry Tomatoes
Courtesy of Green Valley Kitchen
8 oz of pasta - about 2 cups dried pasta. I used mini farfalle (bow tie pasta).
2 cups of chopped green beans.
2 cups of halved cherry tomatoes
12 kalamata olives - diced
¼ cup of parsley - minced
⅓ cup of walnuts (optional) I am allergic to walnuts, so I did not include them, still tasted great!
2 oz of feta cheese - diced
½ lemon
2 tbs olive oil
1 garlic clove minced
6 twists of black pepper
Cook the pasta according to package instructions.
Add green beans to cook with the pasta about 3 minutes before the pasta is done cooking.
When the time is up, drain pasta and green beans.
Slice cherry tomatoes in half and add to a large bowl.
Dice olives and add to cherry tomatoes in the bowl.
**Optional: Add walnuts to cherry tomatoes in the bowl.
Mince parsley and set aside.
Dice feta and set aside.
Whisk together juice of ½ lemon, 2 tbs olive oil, 1 minced garlic clove and 6 twists of black pepper.
Add drained pasta and green beans to tomatoes in bowl. Add parsley and lemon dressing and stir to combine.
Gently fold in feta and serve.
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| I served this as a dinner side dish with my *Deconstructed Chicken Cordon Bleu. *Recipe coming to you soon. |
