Pasta With Green Soybean Salad

Submitted by Food Snob in Israel

"This is from the Soy Soy Soy cookbook by Jeanette Parsons Egan"

 

• Ready In: 2hrs
• Ingredients: 15
• Serves: 6-8

ingredients

• 8 ounces small shell pasta, cooked and drained
• 8 ounces green soybeans, cooked and drained
• 1 red pepper, finely chopped
• 1⁄4 cup onion, finely chopped
• 1⁄4 cup feta cheese, crumbled
• 1⁄4 cup green olives, chopped (optional)
• 1⁄4 cup chicken broth
• 3 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 2 tablespoons parsley, finely chopped
• 1 tablespoon basil, finely chopped or 1 teaspoon basil, dried
• 1 teaspoon oregano, finely chopped or 1/4 teaspoon oregano, dried
• fresh ground black pepper

directions

1. Combine pasta, soybeans, bell peppers, onion, feta cheese and (optional) olives in a large bowl.
2. Whisk together chicken broth, vinegar, olive oil, mustard, garlic, herbs and pepper in a small bowl.
3. Pour over the pasta mixture and toss to combine.
4. Cover and refrigerate 2 hours-overnight, tossing occasionally.