Recipe: Pasta Salad with Green Beans and Tomatoes (with basil and roasted peppers)

PASTA SALAD WITH GREEN BEANS AND TOMATOES

1 pound fresh green beans
1 pound uncooked pasta
Salt
1 1/2 pounds ripe tomatoes, about 3 medium, seeded and chopped
1 medium-sized red or sweet onion, diced small
24 basil leaves, sliced very thin
1/2 cup diced roasted red bell peppers
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Ground black pepper (to taste)
2 ounces Parmesan cheese

Fill a large saucepan with 2 quarts hot water. Cover and bring the water to a boil.

While the water is heating, trim the green beans and cut them in half, crosswise; set aside.

When the water has come to a boil, add 1 tablespoon salt and the pasta. Stir well and cover. When the pasta returns to a boil, stir again. If using thin pasta, add the green beans at this point. If thicker pasta, cook 5 to 7 minutes, depending on the shape, then add the green beans. Stir and cook until the pasta and the green beans are cooked but still firm, about 5 minutes more.

While the green beans and pasta cook, put the chopped tomatoes and onions into a large serving bowl. Add the basil and roasted red peppers to the tomatoes and onions. Mix to combine; set aside.

In a small bowl, mix the olive oil, vinegar, salt and pepper (to taste); set aside.

Drain the pasta and green beans in a large colander and rinse under cold water until cooled. Pat dry with paper towel.

Add the pasta and green beans to the tomato mixture. Add the dressing and Parmesan cheese and toss well.

This recipe can be doubled or tripled.

Makes 4 servings
Source: Eileen Goltz to The Fort Wayne Journal Gazette, June 17, 2007