Healthy Tomato and Green Bean Pasta Salad Recipe

I just finished eating the most amazing cherry tomatoes ever! They were like little bursts of deliciousness and it reminds me how lucky we truly are to have such wonderful produce available year round here in Southern California.

During summer, it is especially easy for us to eat lots of fresh, colorful, fruits and veggies that can be found at local farmers markets.

The benefit of going out to a farmers market is the ability to enjoy the great weather while picking from a wide selection of fresh organic produce. Plus, foods consumed in-season actually contain their peak nutrients and are often more cost effective.

So take advantage of the bounty of beautiful fruits and veggies by visiting your local Farmers Market – these days there are so many to choose from…and please let us know what special goodies you came across and the dishes you made.

I made this pasta dish with the delicious cherry tomatoes, mint and green beans I picked up Sunday:

Tomato and Green Bean Pasta Salad

salad¾ lb orecchiette pasta
1 lb green beans cut in 1” pieces
1 lb cherry tomatoes cut in half
1 sm garlic clove mashed to a paste
¼ cup olive oil
1 tbsp red wine vinegar
1 cup or so feta cheese crumbled
½ cup mint
Salt and pepper

In a large bowl combine the tomatoes, garlic, oil, vinegar, salt and pepper.

Cook the pasta, add the green beans for the last 5 minutes of cooking. Drain then add to the tomatoes, toss to combine. Stir in half the feta and mint.

Serve warm or at room temp. Sprinkle with the remaining feta and mint and ENJOY!