Fresh GREEN BEAN, TOMATO, FETA and HERB PASTA SALAD
8 oz of pasta - about 2 cups dried pasta. I used mini farfalle.
1 handful fresh green beans, trimmed & cut into 3-4 pieces, depending on length (or use thawed frozen whole baby green beans)
1-2 cups cherry or grape tomatoes, cut in half (I love the colored ones) * If they’re really big, cut them into 1/4s
10-12 kalamata olives, cut in half…………………2 TB fresh parsley, chopped
3-4 fresh basil leaves, chiffonade………………....2 oz. feta cheese, crumbled
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4 TB lemon juice…………………………………….1 TB extra-virgin olive oil
1 tsp. Kosher salt……………………………………1/2 tsp. black pepper
1-2 tsp. crushed or minced garlic
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Cook the pasta according to package instructions. *** Put the beans into a microwave-proof dish with about 1/4" water; cover and microwave on HIGH for about 4 minutes. (You want the beans bright green, but still crisp ~ reduce microwave time to 3 minutes for thawed frozen whole baby beans.)
While those are cooking, whisk together the dressing ingredients in a large salad bowl. Add the cherry tomatoes, olives, parsley, basil and feta cheese. ** When the pasta (al dente) and green beans are done, drain them both and add to the salad bowl. Gently toss until everything is well combined. If you're not going to eat it right away, let it cool off a little before refrigerating. Then take out of the refrigerator about 10 minutes before you're going to eat (to let the oil soften up) and gently re-toss.
Serves 3-4 (or more, if you're having other things with it)