Under 30 Minutes

Raw Tomato and Green Bean Pasta

This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Andrew Purcell

Recipe continues below this recipe video

Source: Everyday Food, July/August July/August 2013

Ingredients

  • Salt and pepper
  • 3/4 pound orecchiette
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1 pound beefsteak tomatoes, diced medium
  • 1 small garlic clove, mashed to a paste
  • 1/4 cup olive oil
  • 1 tablespoon red-wine vinegar
  • 1 cup crumbled feta cheese (4 ounces)
  • 1/2 cup fresh dill or mint

Directions

  1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.

  2. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.

  3. Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

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