Easy Pesto Salad with Green Beans and Tomatoes Ingredients ½ cup prepared basil pesto-recipe (next entry) ½ pound cooked pasta, al dente 2 cups cherry tomatoes, cut in half 1 cup green beans, ends trimmed Salt Directions In a medium saucepan, bring water to a boil. Add salt and green beans. Blanch for a minute and take the beans out and transfer into a bowl of cold water (for them to retain the green color). Keep aside. In a medium serving bowl add the cooked pasta, tomatoes, green beans and pesto. Mix well, check for seasonings and serve.
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Easy Pesto Salad with Green Beans and Tomatoes

Ingredients

  • ½ cup prepared basil pesto-recipe (next entry)
  • ½ pound cooked pasta, al dente
  • 2 cups cherry tomatoes, cut in half
  • 1 cup green beans, ends trimmed
  • Salt

Directions

  1. In a medium saucepan, bring water to a boil. Add salt and green beans. Blanch for a minute and take the beans out and transfer into a bowl of cold water (for them to retain the green color). Keep aside.
  2. In a medium serving bowl add the cooked pasta, tomatoes, green beans and pesto. Mix well, check for seasonings and serve.
INGREDIENTS 3-4 fresh large tomatoes, sliced 1/2 red onion, sliced 2 avocados, peeled and cut into bite-sized chunks 1/4 cup chopped fresh parsley 1 garlic clove, minced 2 teaspoons dried oregano Red wine vinegar (a good, strong red wine vinegar) Extra virgin olive oil (the best quality) Salt Freshly ground black pepper METHOD Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper. Serve immediately. Do not refrigerate.
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INGREDIENTS

  • 3-4 fresh large tomatoes, sliced
  • 1/2 red onion, sliced
  • 2 avocados, peeled and cut into bite-sized chunks
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • Red wine vinegar (a good, strong red wine vinegar)
  • Extra virgin olive oil (the best quality)
  • Salt
  • Freshly ground black pepper


METHOD

  1. Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.
  2. Serve immediately. Do not refrigerate.
Ingredients 1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks 1 pound green beans, trimmed and cut into 1-inch pieces 1/3 cup Basil Pesto Salt and freshly ground black pepper Directions Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool. Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
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Ingredients

  • 1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1/3 cup Basil Pesto
  • Salt and freshly ground black pepper


Directions

  1. Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
  2. Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.