This is a wonderful pasta salad, made
when the tomatoes and green beans are fresh from the garden.
Pasta With Tomatoes, Green Beans & Feta
1 1/2 lbs. ripe tomatoes, seeded and diced
2 garlic cloves, minced or pressed
salt and freshly ground pepper, to taste, plus 1 T. salt for pasta water
1 2 T. olive oil, or to taste
1 2 t. balsamic vinegar, or to taste (optional)
2 T. chopped fresh chives
1 T. slivered or chopped fresh basil
2 oz. feta cheese, crumbled (about 1/2 C.)
3/4 lb. pasta (fusilli, rigatoni, farfalle or penne)
1/2 lb. green beans, trimmed and broken in half
Start a large pot of water to boil with 1 T. salt. While water heats, toss
tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta
bowl. Add feta. Let sit at room temperature 15 minutes or longer. Taste and
Add pasta to boiling water. Cook 5 minutes. Add beans. Keep cooking until pasta
is al dente, firm to the bite (see cooking time on package). Drain, toss with
tomato mixture and serve.
The tomato mixture, without the herbs, can be made hours ahead. Hold in or out
of the refrigerator, but let it come to room temperature before adding herbs and
tossing with cooked pasta.