'VEG: simple, stylish and seasonal vegetarian cooking' by Catherine Mason

Pasta salad with green beans and tomatoes

Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
Get your signed copy! [other sample recipes]

This salad is quite substantial enough to provide dinner for two, and makes for good hot-weather eating.

2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 rounded teaspoons pesto sauce, bought or home-made
150 g (5 oz) pasta spirals, cooked in boiling water until al dente
200 g (7 oz) baby runner beans or French beans, cut into 4 cm (2 inch) lengths and steamed until al dente
1 large or 2 small shallots, peeled and very finely chopped
250 g (9 oz) cherry or other well-flavoured tomatoes, cut into chunks
about 12 fresh basil leaves, shredded
salt and freshly ground black pepper

Make a vinaigrette by mixing the olive oil, balsamic vinegar and pesto. Ready-prepared pesto of the type available everywhere in jars is quite acceptable here. Cook and drain the pasta and beans (separately), and while both are still warm stir in the vinaigrette and shallots. Allow the salad to cool for at least 5 minutes before adding the tomatoes and basil. Season to taste with salt and pepper. This salad is equally good either chilled or lukewarm.

Pasta salad with green beans and tomatoes

SERVES 2 FOR DINNER, 4 AS AN ACCOMPANIMENT