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Pasta with Green Beans, Feta and Dill

Made with fresh green beans, minced shallot, and crumbled feta cheese, this Green Bean Pasta is quick and easy to assemble. Serve this summer pasta dish cold or warm!

Close up show of green bean pasta.

Creating This Summer Vegetable Pasta

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.

Pasta salads 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.

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.

Green Bean Pasta Ingredients

Whether you enjoy this recipe as a cold green bean pasta salad or eat it warm, you’re bound to love it! The ingredients list is fairly short:

  • Fresh green beans
  • Cooked pasta
  • White wine vinegar
  • Shallots
  • Olive oil
  • Feta cheese
  • Red onion
  • Fresh dill
  • Salt and pepper

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Green Bean Pasta

This summer vegetable pasta takes just 15 minutes to prepare. How great is that?!

  1. In a small bowl, combine the vinegar, shallot, salt, and pepper. Set aside.
  2. Cook the green beans in boiling water until tender-crisp. Drain and rinse with cold water.
  3. Toss the green beans and pasta with the dressing, cheese, onion, and dill.
  4. Serve immediately or refrigerate for several hours or until chilled.

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Can I Use Frozen Green Beans?

Yes! That’s actually what I did for this particular summer pasta.

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

Can I Prep This Recipe in Advance?

Yes, I love eating this as a cold green bean pasta salad. It keeps well in the fridge for about 3 days, but note that the veggies soften over time.

Tips for Making This Summer Pasta

  • I used bow-tie pasta to make this recipe, but any short and sturdy pasta shape will work.
  • I love the combination of feta and dill, but any fresh herb can be used.
  • In general, this is an easy recipe to mix and match to suit whatever you have on hand.

More Summer Pasta Dishes:

This super simple One-Pot Pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color.

Year after year, this easy Caprese Pasta finds itself on the summertime menu at least a couple times a month.

Rainbow Tex-Mex Tortellini Salad is a cold and refreshing pasta salad with a Mexican flair.

This Pasta with Tomatoes, White Beans & Sausage is a quick and easy meal for when life gets hectic.

Macaroni Salad is the perfect addition to any picnic or BBQ celebration during warmer months!

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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Green bean, feta, and dill pasta salad

Feta & Green Bean Pasta

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Made with fresh green beans, minced shallot, and crumbled feta cheese, this Green Bean Pasta is quick and easy to assemble. Serve this summer pasta dish cold or warm!

Ingredients

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

Instructions

  1. 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.
  2. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain; rinse with cold water.
  3. Toss beans and pasta with dressing (start with a small amount and add more to taste), cheese, onion and dill in a large bowl.
  4. Serve immediately or refrigerate for several hours or until chilled.

Notes

adapted from Cooking on the Side

*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.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 224Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 6mgSodium 113mgCarbohydrates 30gFiber 4gSugar 4gProtein 7g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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