What’s Cooking in Gail’s Kitchen? Be Our Guest: Ziti Green Bean Salad! Citrusy and Refreshing, that’s how to describe this incredibly vibrant cold pasta salad. Thin and crunchy green beans are paired with luscious cherry tomatoes wrapped in highly fragrant minced parsley bits. Make-ahead options give you time to spend on leisure activities to maximize the final days of summer. Skip the mayonnaise and revel in the burst of lemon vinaigrette for a seasonal change. Life is good!
ZITI GREEN BEAN SALAD
16 ounces whole wheat ziti pasta
8 ounces fresh green beans, cut into 1 inch pieces
16 ounces cherry tomatoes, halved
1/4 cup fresh parsley, chopped
3/4 cup Lemon Citrus Vinaigrette (recipe follows)
Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain again. Combine pasta mixture, tomatoes, and vinaigrette. Toss to coat. Cover and chill overnight. Just before serving, gently fold in minced parsley.
LEMON CITRUS VINAIGRETTE
1/4 cup fresh lemon juice
1 minced shallot
1/2 cup olive oil
1/8 cup fresh parsley, minced
1/2 tablespoon natural honey
1/2 tablespoon whole grain Dijon mustard
Combine lemon juice and minced shallot. Set aside for 5 minutes. Add olive oil, fresh parsley, natural honey, and Dijon mustard. Whisk together to blend. Store in refrigerator.