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| Vinaigrette: |
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1/4 cup chopped drained oil-packed sun-dried tomatoes |
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1/4 cup extra-virgin olive oil |
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4 tbsp balsamic or apple cider vinegar |
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2 tsp Dijon mustard |
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1 clove garlic, minced |
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sea salt and freshly ground black pepper to taste |
Instructions
In large pot of boiling salted water, cook pasta for 5 minutes. Add green beans; cook until pasta and beans are tender but firm, about 6 minutes. Drain and chill under cold water. Drain well and set aside. In a large glass bowl, whisk together sun-dried tomatoes, oil, vinegar, mustard, garlic, salt and pepper. Add the olives and pasta mixture; toss to coat. Serve sprinkled with plum tomatoes and Asiago cheese. Makes about 4 servings for a main dish.
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