This dish is going to be the beginning of an appetizer and side dish extravaganza of belated posts I have been wanting to share. Perfect timing (I’d say!) right before the Fourth of July and the peak of cookout season. 🙂
I especially loved this pasta salad because it had an equal ratio of vegetables to pasta. It was super garlicky, without even modifying the original recipe, and fresh. I loved the use of whole wheat penne too. This recipe was adapted from Martha Stewart Living. I increased the peas and green beans and omitted the wax beans. We ate it with grilled salmon sandwiches but it would also pair well with grilled chicken or tuna. Nice!
Yield: Serves 8
- 8 ounces whole-wheat penne
- coarse salt and freshly ground pepper
- 12 ounces haricots verts or green beans, trimmed and cut into thirds
- 7 ounces frozen peas (about 1 1/2 cups)
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, thinly sliced (2 tablespoons)
- 1 1/2 teaspoons grated lime zest, plus 1 tablespoon fresh juice (about 1 1/2 limes)
- 1 cup packed cilantro, finely chopped
- Cook pasta in a large pot of boiling salted water for 4 minutes.
- Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more.
- Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl.
- In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 30 seconds to 1 minute.
- Remove from heat; stir in lime zest and juice (it may splatter).
- Add dressing and 3/4 teaspoon salt to pasta bowl; season with pepper. Toss with cilantro.
- Adjust seasoning, if necessary, to taste.
- Serve, or refrigerate in an airtight container up to 1 day.
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