Green Bean and Pasta Salad

Ingredients

• Salt and pepper - To taste
• Garlic - 1 clove, minced
• Dijon mustard - 1 teaspoon
• Red wine vinegar - 2 tablespoons
• Extra virgin olive oil - 3 tablespoons
• Fresh basil - 1/4 cup, chopped
• Feta cheese - 1/2 cup, crumbled
• Kalamata olives - 1/4 cup, pitted and halved
• Red onion - 1/4 cup, thinly sliced
• Cherry tomatoes - 1 cup, halved
• Rotini pasta - 8 ounces
• Green beans - 1 pound, trimmed and halved

Instructions

1. Bring a large pot of salted water to a boil. Cook the green beans until crisp-tender, about 3-4 minutes. Drain and rinse with cold water to stop the cooking process.
2. In the same pot, cook the rotini pasta according to package instructions. Drain and rinse with cold water.
3. In a large bowl, combine the cooked green beans, rotini pasta, cherry tomatoes, red onion, Kalamata olives, feta cheese, and fresh basil.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette dressing.
5. Pour the dressing over the salad and toss to coat evenly.
6. Refrigerate for at least 1 hour to allow the flavors to meld together.
7. Serve chilled and enjoy!