This lemony green bean pasta salad is great for summer because it has fresh green beans, the sourness of lemon, and the saltiness of feta cheese. This side dish is great for picnics, barbecues, or any other summer get-together because it's easy to make and full of flavor.
Ingredients: 8 oz about 2 cups pasta penne, fusilli, or your choice. 1 pound fresh green beans, trimmed and halved. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. 2 tablespoons extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste. Lemon zest for garnish.
Instructions: Follow the directions on the package and boil the pasta in salted water until it is al dente. After draining, set it aside to cool. Boil the green beans for two to three minutes, or until they are tender but still crisp. Do this while the pasta is cooking. To stop the cooking process, drain and put right into ice water. Drain it again. Put the cooked pasta, green beans that have been blanched, cherry tomatoes, red onion, parsley, feta cheese, and toasted pine nuts in a large bowl. Mix the extra-virgin olive oil, fresh lemon juice, garlic powder, salt, and pepper in a small bowl using a whisk. Add the lemon dressing to the salad and toss it around to make sure everything is covered. Add lemon zest to the top to make it taste even more fresh. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. As a cool summer salad, serve chilled. Have fun!
Prep Time: 15 minutes
Cook Time: 10 minutes
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