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.

Comments

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