Servings: eight to 10 as a side dish or four as a main dish.
This fresh-tasting pasta salad is a summer twist on the traditional Ligurian dish of pasta with pesto and green beans. Cherry tomatoes add a burst of bright color and sweetness.
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Wonderful pasta salad with lots of flavor. Definitely will be making again!
This is a home run...make it vegan by eliminating the grated parm and it's still equally delicious. Thow some grilled shrimp in it and it's a great ladies lunch. Healthy....not much oil poer serving, seitch up the pasta to a whole wheat pasta and it's a VERY healthy dish. Made it while camping...prep is simple enough to do it, makes a splashy presentation too. I'm serving it to a chef tonight, I have no worries, I'm sure he'll love it. He's making steaks and a killer hollandaise sauce to go with it...YUMMY?! Happy to be me!
Great dish! The vinagrette is delicious, and I bet it would work with other veggies as well. I made it as written. And I think it holds up just fine in the refrigerator over night if you're looking for something to make ahead. I let it warm up a bit before I served it the day after I made it, and it tasted great then too.
This is my favorite dressing for a pasta salad. I make it ALL the time and everyone always loves it! I highly recommend this recipe.
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