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.
Ingredients
- 1 quart green beans, remove tail and cut into bite-size pieces
- 2 ears of corn, kernels removed (or half of a 15 oz can of corn)
- 1 onion, chopped
- 2 sweet peppers, any kind
- 12 oz. whole wheat pasta, any shape
Dressing
- 3 tablespoons vinegar (red-wine vinegar or balsamic recommended)
- 1 tablespoon mustard
- 1 tablespoons olive oil
- 1 tablespoon herb blend like Italian
- Salt & pepper to taste
Instructions
- 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!
