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Aileen Sheehan of Stafford, Virginia mixes fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. “I have served this many times, using fresh tomatoes from my garden. It’s a wonderful side dish,” Aileen says. “With Italian sausage and basil bread, it's a scrumptious meal.”
This recipe is:
Healthy
Quick
Originally published as Tomato Garden Pasta in Light & Tasty August/September 2007, p66
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Reviewed on Dec. 30, 2011 by ElaineBVI
needs more sauce, got a bit dry
Reviewed on Aug. 01, 2011 by hokiechic99
This was really easy to make and delicious! The veggies give it great color and all the flavors compliment each other. Great summertime pasta salad! I'm thinking about adding grilled chicken to it next time to add some protein so it can be more of a main dish.
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