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.
Personally, I’m loving all of this pasta. In my opinion, there can never be too much!
Ive never had fennel in pasta before. This looks light and refreshing..
Adding fennel to pasta salad sounds like a great idea.
pasta + green beans = delicious and healthy! Thank you so much for sharing this wonderful and great tasting recipe.
[…] Green Bean and Fennel Pasta SaladServes 4 as a main dish, 8 as a side, adapted from Got No Milk 1 lb pasta1 lb fresh green beans, cut into 3/4 inch pieces2 medium onions, sliced thinly1 small […]