Green Bean & Cherry Tomato Pasta Salad

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Another vegetable that we’re drowning in, courtesy of Stillman’s Farm CSA, is green beans. As a result, I was on a hunt to find recipes that would allow me to plow through most, if not all, of the green beans we have on hand. I came across this pasta salad in a random cookbook I’m not sure I’ve ever otherwise opened. It sounded to me like the perfect summer salad. I made a large batch of it and we brought it along to Shakespeare on the Common (King Lear) last Sunday. It was perfect paired with the tasty sangria I made– both totally refreshing and great for enjoying outdoors. Recipe on the sangria to come later.

Sadly because I wasn’t in my normal cooking/eating element, I failed to take any photos of the dish. But take my word for it– it is as colorful as you think when you read through the ingredients.

Adapted from One United Harvest cookbook, as Snap Bean and Cherry Tomato Pasta Salad (by Evan & jodi Verbanic)
Serves 8 as a Main (can also be used as a side dish)
Active Time: 20 minutes

3/4 lb bow tie pasta
3/4 lb green beans
2/3 c olive oil
1/4 c red wine vinegar
1 large garlic clove, minced
1 tsp Dijon mustard
salt and pepper
2 c grape tomatoes (half cut in half, half kept whole)
3 Tb chopped basil leaves
2 Tb chopped fresh oregano leaves
1 c shredded mozzarella cheese

1.) Cook pasta according to package directions. When done, rinse with cold water and drain.
2.) Steam beans until just tender, then dunk in cold water with ice.
3.) In a large bowl, mix the oil, vinegar, garlic, mustard, and salt and pepper to make the dressing.
4.) Add the tomatoes, herbs, pasta, and beans to the dressing and toss to coat.
5.) Shortly before serving (1 hour or less), add in the shredded mozzarella and toss again to combine.

Nutrition:
Weight Watchers Points: 10

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Pea & Chicken Greek Salad

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This is one we had tonight. As always, I had to make some modifications based on what we had on hand. It turned out pretty delicious, though, especially the last few bites that got to soak in the dressing a bit longer. We had some leftovers too, and I hope to eat them asap tomorrow to see if they’re even more delicious than our dinner tonight.

So, substitutions– The original recipe includes edamame, but I don’t typically have that on hand, so I used shell peas instead. They were great. The original recipe also calls for romaine lettuce. Our CSA gave us leaf lettuce, so that’s what I went with. I’m also not a big lover of feta cheese, and find that when we buy it, we don’t use it quickly. So instead I went with our delicious Pecorino Romano that we have on hand in the fridge. And the original recipe calls only for kalamata olives, but I had a lot of other olives on hand, so I used a mixture. And… even after I had Steve run to the grocery store to get me red onion, I forgot to slice it up and add it. Oh, and I almost forgot… I added wine to the water the chicken cooked in, which gave it an amazing aroma and a nice taste.

Pea & Chicken Greek Salad

Pea & Chicken Greek Salad

(Adapted from Eating Well, July/August 2015 Issue)

Active: 30 Mins
Serves: 4 (2 1/4 cup each)

1 8 oz boneless skinless chicken breast, trimmed
1/2 cup white wine
1/4 cup red wine vinegar
3 Tb extra virgin olive oil
1/4 tsp salt
1/4 tsp ground pepper
8 oz shell peas, shelled
8 cups lettuce
1 cup halved grape tomatoes
1/2 cucumber, sliced
1/4 cup slivered fresh basil
1/4 cup sliced olives (all kinds)
1/4 cup slivered red onion [I forgot it, but I think it would be good to keep in]

1.) Place chicken in a medium sauce pan and add water and white wine to cover by 2 inches. Bring to a boil. Reduce heat to a simmer and cook until a thermometer inserted into the chicken reads 165 degrees, about 12-15 minutes. Transfer chicken to a cutting board and let cool for 5 minutes. Chop into bite-sized pieces.

2.) Meanwhile, whisk vinegar, oil, salt, and pepper in a large bowl. Add peas, lettuce, tomatoes, cucumber, cheese, basil, olives, onion, and the chicken. Toss to coat.

Nutrition (original recipe): 336 Cal; 22 g Fat (sat 5g); 48 mg Chol; 14 g Carb; 22 g Protein; 6 g Fiber; 550 mg Sodium

Weight Watcher’s Points (adapted recipe): 7*

* This ended up being less points due to the swap in peas for edamame.