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Archive for July 21st, 2009

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Pasta salad madness continues! I’m loving these salads for mid-summer eats. This recipe originally called for asparagus, but it was slim pickins for them at this time of year; so instead I used green beans, with mighty good results. I added some grilled chicken to this dish, and it was the complete dinner.

Green bean-fennel pasta salad

1 pound fresh green beans, cut into 3/4″ pieces

2 medium onions, halved and sliced thinly

1 small fennel bulb, sliced

2 tablespoons olive oil

12 ounces uncooked penne pasta

4 medium tomatoes, diced

12 pitted Greek olives, sliced

1/2 cup fresh parsley, minced

1 – 2 boneless chicken breasts, grilled and cut into bite-sized pieces

Vinaigrette:

1/4 cup extra virgin olive oil

1/4 cup lemon juice

2 garlic cloves, minced

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

freshly ground pepper, to taste

Place green beans, onions, and fennel in a baking pan and drizzle with oil; toss to coat. Bake at 400 degrees F for 20-25 minutes unti lightly browned, stirring occasionally.

Meanwhile, cook pasta according to package instructions til al dente. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley, chicken, and roasted vegetables.

In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt, and pepper until blended. Drizzle over the salad and toss to coat. Makes 6 servings.

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