Pasta with Green Beans, Feta and Dill

I love cold pasta salads when it’s warm out. It’s easy to put together different combinations of whatever vegetables I have on hand, pasta, and a few spices. I like to make extra pasta to keep in the fridge so that I can make myself a quick lunch without having to wait for the pasta to cook. They also make a great, lighter feeling dinner, especially on summer days when you don’t feel like making the kitchen any hotter than it already is.

Pasta salads make great picnic meals, which is what we’ll be doing a lot of for the next two weeks. Our swim lessons start today at 11:00, and we’ll be picnicking at the park afterwards with our friends. I’m looking forward to the swimming, the playing, and the eating and chatting with my mom friends and their kids. This is Logan’s first year to be in class by himself; he’s really excited to be such a big boy and go to “swim school,” as he calls it. Madeline and I will be in the Mommy and Me class. I can’t wait to see how thrilled Madeline will be because she is such a water baby.

The idea for this dish came from a green bean recipe I saw at Cooking on the Side. Just toss it with some pasta and it becomes more of a main dish. I’ll definitely be including it in my picnic lunch one of the days this week.

Pasta with Green Beans, Feta and Dill
adapted from Cooking on the Side

  • 1 lb. fresh green beans*
  • 1 lb. bowtie pasta, cooked and cooled
  • 1 Tbs white wine vinegar
  • 1 tsp minced shallots
  • 3 Tbs extra virgin olive oil
  • Salt and pepper
  • 1/4 c feta cheese, crumbled
  • 1/2 red onion, thinly sliced
  • 1/4 c chopped fresh dill

In a small bowl or measuring cup combine the vinegar, shallot, salt and pepper. Whisk to soften the shallot then drizzle in the oil in while whisking. Set aside.

Cook beans in boiling water for 7 minutes or until tender-crisp. Drain; rinse with cold water.
Toss beans and pasta with dressing (start with a small amount and add more to taste), cheese, onion and dill in a large bowl.

Serve immediately or refrigerate for several hours or until chilled.

*I used thawed frozen organic green beans and that worked great and made this a very quick dish to make. You don’t need to cook the beans either, because they’re blanched before frozen.