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Tomato Garden Pasta

 Tomato Garden Pasta
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.”
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 5 cups uncooked bow tie pasta
  • 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds tomatoes, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tablespoons minced chives
  • 4-1/2 teaspoons minced fresh basil
  • 1/2 cup crumbled feta cheese

Directions

  • Cook pasta according to package directions, adding beans during the
  • last 5-6 minutes.
  • Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper.
  • Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture
  • and add to tomato mixture; toss to coat. Serve warm or at room
  • temperature. Sprinkle with cheese just before serving. Yield: 8
  • servings.