This recipe can be easily converted to gluten-free or vegan
Green Bean, Walnut and Blue Cheese Pasta Salad
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.