This Green Bean Pasta Salad is fresh, colorful, and packed with vibrant flavors. Crisp green beans, tender pasta, and juicy veggies are tossed in a light, zesty dressing. It’s perfect for picnics, potlucks, or a quick summer side dish that feels both hearty and refreshing.
Ingredients
- 8 oz pasta (fusilli, penne, or rotini)
- 1½ cups fresh green beans, trimmed and cut in half
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup feta cheese (optional)
- 2 tablespoons fresh parsley or basil, chopped
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Blanch the green beans in boiling water for 2–3 minutes until tender-crisp, then transfer to ice water and drain.
- In a large bowl, combine cooked pasta, green beans, cherry tomatoes, red onion, and herbs.
- Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Top with feta cheese if using and chill for 15–20 minutes before serving.
Tips & Variations
- Add grilled chicken or chickpeas for extra protein.
- Swap feta with mozzarella pearls or vegan cheese.
- For more crunch, add toasted almonds or sunflower seeds.
- Use whole-wheat or gluten-free pasta if desired.
