I rarely eat pasta. Seriously- it's weird that I would go for Asian "pasta"- udon, soba, and the like- over Italian stuff any old day. But of course on occasion, I run across something really good looking with pasta in it. Normally, I end up changing the original recipe quite a bit. This one is just another prime example of that.
I have never had or bought orzo before, but the original looked so pretty, and I had to go on the quest for orzo. Unfortunetly, I only found one brand in the limited time that I have these days, and it was not whole wheat, so M and I settled on shells. Before we have always gotten what I call "Super pasta"- the Barilla Plus, which is loaded with protein and all that good stuff. But, this time M and I settled on the whole wheat shells, and so that's what went in this salad. Honestly, this is nothing that I would rave about, but it worked great for my lunch, and is a dish that I would be happy to eat any time of the year. Plus, it's quick!
Shells and Haricot Verts Pasta Salad
Inspired by All Recipes
• 1 red onion, chopped
• 1 large carrot, coined
• 2 cups green beans, chopped
• 1 ½ cups whole wheat shell pasta, cooked
• 1/4 cup basil, chopped
• 2 ½ tablespoon chopped sun-dried tomatoes
• 2 tbsp soy sauce
• 2 tbsp raspberry vinegar
• 2 tbsp mirin
• Salt and pepper to taste
• ½ cup fat free feta cheese
Heat a frying pan over medium high heat. Saute the red onion, carrot, and green beans for about 10 minutes, until tender.
Mix together the pasta, basil, tomatoes, and sauted veggies in a large bowl. Add the soy sauce, vinegar, mirin, salt and pepper, and cheese. Mix well, and serve at any temperature.