Pasta Salad with Tomato, Mozzarella & Green Beans

   In the summer, I like to try new pasta salads. They can last for a few days, and you can add your own spin on it.

Ingredients
   1 tsp of salt
   1 lb of green beans, trimmed
   1 lb of cavatappi
   2 pints of cherry tomatoes, halved
   1 lb of small mozzarella balls
   1 cup of basil
   1 cup of parsley
   2 ripe tomatoes, seeded and cut into chunks
   1/2 cup of toasted almonds
   2 garlic cloves, crushed and peeled
   2 tbs of red wine vinegar
   1/2 cup of extra virgin olive oil

Directions
    Salad
      Bring a large pot of salted water to boil.
      Add green beans and cook for 6 to 7 minutes.
      Remove beans with a spider, and put in ice water bath.
      Drain and pat dry, cut into thirds.
      Put pasta in boiling water and cook until al dente.
      In a large bowl, add beans, cherry tomatoes, mozzarella and pasta.

   Dressing
       In a mini food processor, combine basil, parsley, large tomatoes, almonds, garlic, vinegar and salt.
       Process until smooth.
       Slowly pour in olive oil with machine running.
       Pour dressing over salad.


Changes I Made!
    With the flavors this has, you can give it a hit of balsamic as well to give it a caprese flare.
     

This recipe is from Celebrate Like an Italian.