Country Pasta Salad


3 cups of fusilli pasta
1/2 lb of green beans, trimmed and blanched
1 large potato, peeled then cut into squares
1/2 lb of cherry tomatoes, halved
1/2 lb of fresh Parmesan cheese, shaved into strips
2 scallions, minced
8 pitted black olives, cut into rings
2 tbs capers, drained
kosher salt and black pepper to taste
flat leaf parsley for garnish


  • Cook the pasta according to package directions. Drain and rinse under running water.
  • Add the potatoes to a sauce pan and cover with cold water. Bring to a boil and cook until fork tender. About 8-10 minutes. Drain and allow to cool.
  • Add the beans to boiling water and blanch for about 5 minutes. Drain.
  • To make the dressing, add all ingredients to a bowl, season with salt and pepper, then whisk to combine.
  • Add the tomatoes, scallions, Parmesan, olives and capers to the bowl. Then add the cold pasta, beans and potato.
  • Gently combine, the refrigerate for about 30 minutes before serving.
  • Garnish with flat leaf parsley.




45 min


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