We've had a hot summer this year. A really long, really hot summer. I've tried to avoid using the oven at all costs to keep the house from turning into my own personal oven. Thankfully, we started the summer with a new grill and a freezer full of beef, so this wasn't difficult. We've spent quite a few weekends with steaks on the grill and some sort of salad on the side.
This recipe is one I've hung on to for quite some time, never having thrown it together. I knew Cooper would like it, though, since he frequently consumes a pint of grape tomatoes on his own each week. I try to tell myself it is ok because it is kind of a vegetable. But it isn't. And he can totally tell the difference in tomatoes - try anything other than a grape or cherry tomato and he'll refuse. Kids are funny that way.
In hindsight, the only change I would have made would have been to add some crumbled feta cheese to this. It was great, but cheese makes everything better. Plus, the bite from the feta would have added another depth to the dish. It will definitely be made again, though, with the cheese!
Green Bean & Tomato Pasta Salad from Southern Living
For the salad:
- 8oz bow tie pasta
- 1/2 lb fresh green beans, trimmed and cut into 1 1/2 inch pieces
- 1 cup grape tomatoes, halved
- 1/4 cup chopped red onion
- 1/2 cup Basil Garlic Vinaigrette
For the vinaigrette
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons chopped basil
- 1/2 teaspoon fresh ground pepper
In a large Dutch oven, bring salted water to boil and add the pasta. Cook for 5 minutes and add the green beans. Cook for an additional 5-6 minutes, drain and rinse with cold water.
Smash the garlic and salt together to make a paste. Whisk with the remaining ingredients until well blended.
In a large bowl, combine the pasta, green beans, tomatoes & onion. Toss with 1/2 cup of the vinaigrette. Serve chilled.