Total Time
55mins
Prep 45 mins
Cook 10 mins

It tastes like sunshine.

Ingredients Nutrition

Directions

  1. Cook green beans tender-crisp, 4 to 6 minutes.
  2. Cook pasta per package directions.
  3. Drop garlic and lemon zest into a running food processor.
  4. Stop the processor and add salt, pepper, oregano, parsley and olive oil.
  5. Pulse chop.
  6. Add capers and briefly pulse chop.
  7. Combine pasta, tomatoes, green beans, olives, and peperoncini.
  8. Pour dressing over pasta and toss well.
  9. Top with Parmesan cheese.
  10. Let stand for 1 hour before serving at room temperature.

Reviews

(2)
Most Helpful

This is an excellent tasting and beautiful salad. Just right for hot weather. Thank you very much for sharing it with us. I need to add that I used all of the ingredients in the amounts listed (but scaled), except the pepperoncini peppers, which I couldn't locate. If I can find them, I will definitely use them, too. Oh, I did use plain white bowtie pasta, which I don't think changed the flavor of the salad, and still looked very good.

mianbao June 27, 2011

Wow was this good! I brought it to work for a birthday party and everybody loved it. The only thing I did different was to add some feta cheese and some artichoke hearts. I loved the dressing in this salad.

Pooh Bear April 06, 2004

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