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Green Bean, Walnut, and Blue Cheese Pasta Salad

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This recipe can be easily converted to gluten-free or vegan

Green Bean, Walnut and Blue Cheese Pasta Salad

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Course Side Dish
Cuisine Clean Eating
Servings 8

Ingredients
  

  • 2 Cups Uncooked gemelli pasta
  • 2 Cups Trimmed halved green beans
  • 3 Tbl Olive Oil
  • 2 Tbl White Wine Vinegar
  • 1 Tbl Chopped fresh thyme
  • 1 Tbl Dijon mustard
  • 1 Tbl Fresh lemon juice
  • 1 Tsp Honey
  • 1/4 Tsp Salt
  • 1/4 Tsp Black pepper
  • 1/2 Cup Chopped walnuts
  • 1/2 Cup Crumbled blue cheese

Instructions
 

  • Cook pasta according to package directions, omitting salt. Add green beans during the last 4 minutes of cooking. Drain. Transfer to large bowl.
  • Wisk oil, vinegar, thyme, mustard, lemon juice, honey, salt and pepper in medium bowl until smooth and well blended.
  • Pour dressing over pasta and green beans; toss to coat evenly. Stir in walnuts and cheese. Serve warm or cover and refrigerate until ready to serve. (if serving cold, stir walnuts into salad just before serving.

GLUTEN FREE: Use any gluten-free pasta shape instead of the regular gemelli.

    VEGAN: Omit the cheese and substitute agave nectar for the honey.

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