Categories: SALADS VEGETABLES
Ingredients
- 1/2 dried multigrain rotini, elbow macaroni, and/or penne pasta (such as Barilla Plus)
- 8 ounces fresh green beans or frozen whole green beans, halved if desired
- 1 cup frozen whole kernel corn, thawed
- 1 cup cherry tomatoes, halved
- 1/2 cup canned cannellini beans (white kidney beans), rinsed and drained
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped red onion
- 1 tablespoon Dijon-style mustard
- 1 tablespoon chopped fresh tarragon
- Fresh dill (optional)
Directions
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1. In a large saucepan bring 2 quarts of lightly salted water to boiling. Add pasta and, if using, fresh beans. Cook according to pasta package directions, adding frozen green beans (if using) for the last 5 minutes of cooking. Drain pasta and beans
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2. In a large bowl combine the pasta, green beans, corn, tomatoes, and cannellini beans; set aside. For dressing, in a small bowl whisk together the vinegar, olive oil, red onion, mustard, and tarragon until well mixed. Pour dressing over vegetable mixture; toss well to combine. If desired, garnish with fresh dill.