Ingredients
- 2 Cups Multigrain Rotini Uncooked
- 8 Ounces Green Beans Trimmed
- 1 Pint Grape or Cherry Tomatoes
- 1/3 Cup Roasted Garlic Pesto
- 1/4 Cup Vegetable or Chicken Stock Plus more as needed
- 2 Tblsp. White Balsamic Vinegar
- 6 Ounces Smoked Mozzarella Or other sharp cheese
- Pepper & Salt To Taste
- 2 Tblsp. Romano Cheese Grated
- Splash Olive Oil Optional, if needed
Servings:
Instructions
- Cook the pasta according to the package directions. About 3 minutes before the cooking time is over add the green beans.
- At the end of the cooking time drain the pasta and beans and rinse well with cold water. Pour the beans and pasta into a large bowl.
- Cut the tomatoes in half and add them to the bowl.
- Whisk the pesto, stock, and vinegar together until well blended. Pour the dressing over the ingredients and toss to coat well. Taste and add salt and/or pepper if needed.
- Cover and refrigerate for at least 2 hours. Overnight is better.
- When you are ready to serve, toss well and check for seasoning. If the salad seems dry add a little more vegetable stock or a splash of olive oil. Sprinkle the Romano cheese on top and serve.
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