Pasta Salad With Italian Green Beans And Mushrooms
|Olive oil||2 Tablespoon|
|Mushrooms||6 Ounce, trimmed and quartered (2 1/4 Cups)|
|Pitted black olives||12 Medium, halved to make 1/4 cup|
|Sun dried tomatoes in oil||1⁄4 Cup (4 tbs), rinsed, patted dry and coarsely chopped|
|Bow tie pasta/Medium size shell pasta||8 Ounce|
|Frozen italian green beans/Cut green / wax beans||9 Ounce, thawed (1 Package)|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
1 ln a 10-inch nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the mushrooms and saute, stirring frequently, for 5 minutes or until the mushrooms have softened and are lightly colored. Transfer to a large salad bowl and add the olives and sun-dried tomatoes.
2 In a large saucepan of boiling unsalted water, cook the pasta for 10 minutes or until tender but still firm to the bite. During the last 5 minutes of cooking, add the green beans. Drain, rinse under cold water, and drain again. Transfer to the salad bowl.
3 Meanwhile, in a small bowl, whisk together the vinegar, mustard, oregano, marjoram, and remaining 1 tablespoon of oil. Or put all the ingredients in a small jar with a tight-fitting lid and shake vigorously. Pour the dressing over the salad and toss until well coated.