Pepper & Green Bean Summer Pasta
This is a perfect pairing of vibrant peppers and crisp green beans! Whether you opt for sweet bell peppers or spice things up with poblanos, serranos, or jalapeños, this dish offers a delightful dance of flavor and color. Select smooth, firm peppers and pair them with fresh green beans for a dish that's as delicious as it is beautiful. Sauté the veggies for a tender bite or enjoy them raw for a refreshing crunch. Quick, colorful, and full of flavor, this Pepper & Green Bean Summer Pasta is the essence of late summer's bounty in every bite.
Cook the pasta according to package instructions. Set aside to cool if serving as a chilled pasta salad.
For the dressing, whisk the vinegar, herb blend, mustard, salt and pepper in a bowl. Add the oil slowly, whisking until the dressing thickens. You can also add all the ingredients to a jar, seal the jar, and shake until well combined.
Chop the onion, peppers, and green beans into the same size and shape.
In a skillet on medium heat, sauté the onion, green beans, pepper, and corn for about 10 minutes or until they are your desired softness. You can also leave all the veggies raw for crunch, or sauté some of the veggies for mixed textures and flavors.
Combine the vegetables, pasta and dressing. Toss until evenly coated. Serve immediately, or cover and chill in the refrigerator.
Store in an airtight container in the refrigerator for up to four days. It's best served cold as leftovers, so you won't need to reheat it — just take it straight out of the fridge and enjoy!
Ingredients
Directions
Cook the pasta according to package instructions. Set aside to cool if serving as a chilled pasta salad.
For the dressing, whisk the vinegar, herb blend, mustard, salt and pepper in a bowl. Add the oil slowly, whisking until the dressing thickens. You can also add all the ingredients to a jar, seal the jar, and shake until well combined.
Chop the onion, peppers, and green beans into the same size and shape.
In a skillet on medium heat, sauté the onion, green beans, pepper, and corn for about 10 minutes or until they are your desired softness. You can also leave all the veggies raw for crunch, or sauté some of the veggies for mixed textures and flavors.
Combine the vegetables, pasta and dressing. Toss until evenly coated. Serve immediately, or cover and chill in the refrigerator.
Store in an airtight container in the refrigerator for up to four days. It's best served cold as leftovers, so you won't need to reheat it — just take it straight out of the fridge and enjoy!
Notes
Additional Notes
To safely remove kernels from a cob of corn, place the ear of corn upright on a cutting board, with the flat end resting on the board for stability. You may need to cut some of it to make it flat. Using a sharp knife, carefully slice downward along the cob, cutting as close to the base of the kernels as possible. Rotate the cob and repeat until all the kernels are removed.
This dish is very versatile. You can add (or substract) any vegetables you like. Use any pasta. Make the dressing as is or even use bottled Italian/Herb dressing. You can make this with more pasta but you may want to increase the amount of veggies and double the dressing so you have some in every bite.