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Pasta Salad With Italian Green Beans And Mushrooms

Healthy.Eater's picture
  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.

Recipe Summary

Side Dish

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