TOMATO GARDEN PASTA

Tomato Garden Pasta image

Aileen Sheehan of Stafford, Virginia mixes fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. "I have served this many times, using fresh tomatoes from my garden. It's a wonderful side dish," Aileen says. "With Italian sausage and basil bread, it's a scrumptious meal."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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Ingredients

5 cups uncooked bow tie pasta
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds tomatoes, seeded and chopped
2 garlic cloves, minced
2 tablespoons minced chives
4-1/2 teaspoons minced fresh basil
1/2 cup crumbled feta cheese

Steps:

Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.