Easy pasta salad with fried mushrooms, fine green beans (haricots verts) and fresh tomatoes — all tossed in a wonderful marinade of sun-dried tomatoes, basil and garlic, with a handful of feta crumbled on top. This pasta salad is seriously good — plenty of flavour from the mushrooms, the sun-dried tomatoes and the basil — and a substantial salad that really fills you up.
Serve the pasta salad as a side with dinner — barbecued meat, roast chicken or similar — or simply on its own with a piece of good bread.
Pasta salad with mushrooms, tomato and green beans can easily be made ahead. Take it out of the fridge 20 minutes before serving.
Pasta salad with tomato, mushrooms and green beans
Easy pasta salad with tomato, mushrooms and green beans – and a flavourful marinade of sun-dried tomatoes, garlic and basil.Serves 4-6, depending on how it is served.
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Ingredients
Pasta salad
- 250 g pasta (uncooked weight)
- 200 g cherry tomatoes, halved
- 200 g chestnut mushrooms, sliced
- 150 g fine green beans (haricots verts), fresh or frozen
- 2 handfuls rocket
- 100 g feta
Marinade
- 80 g sun-dried tomatoes in oil (drained weight)
- 75 ml olive oil (feel free to use the oil from the sun-dried tomatoes too)
- 1 handful basil, finely chopped
- 1 handful parsley, finely chopped
- 1 clove garlic, grated or crushed
- Salt and pepper
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Method
Marinade
- Mix all the ingredients for the marinade and season to taste with salt and pepper.
- Set aside and let the flavours develop while you make the pasta salad.
Pasta salad
- Cook the pasta according to the packet instructions, then rinse it in plenty of cold water. Leave the pasta to drain and dry in a sieve.
- Heat a little oil in a frying pan and fry the sliced mushrooms over a high heat; season with salt and pepper. They should be nicely browned and have released all their liquid.Leave the mushrooms to cool on a plate on the worktop.
- Use the same pan to quickly boil the green beans in a little lightly salted water — they should still have some bite. Then rinse them in plenty of cold water so they keep their bright green colour, and cut them into smaller pieces if they are large.
- Mix the pasta with the marinade, then toss through the mushrooms, green beans, rocket and tomatoes until everything is well combined.
- Arrange in a bowl and crumble the feta over the salad before serving, and sprinkle with fresh parsley if you like.
Nutrition
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