Pasta With Green Soybean Salad |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is from the Soy Soy Soy cookbook by Jeanette Parsons Egan Ingredients:
8 ounces small shell pasta, cooked and drained |
8 ounces green soybeans, cooked and drained |
1 red pepper, finely chopped |
1/4 cup onion, finely chopped |
1/4 cup feta cheese, crumbled |
1/4 cup green olives, chopped (optional) |
1/4 cup chicken broth |
3 tablespoons white wine vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon dijon mustard |
1 garlic clove, minced |
2 tablespoons parsley, finely chopped |
1 tablespoon basil, finely chopped or 1 teaspoon basil, dried |
1 teaspoon oregano, finely chopped or 1/4 teaspoon oregano, dried |
fresh ground black pepper |
Directions:
1. Combine pasta, soybeans, bell peppers, onion, feta cheese and (optional) olives in a large bowl.
2. Whisk together chicken broth, vinegar, olive oil, mustard, garlic, herbs and pepper in a small bowl.
3. Pour over the pasta mixture and toss to combine.
4. Cover and refrigerate 2 hours-overnight, tossing occasionally.
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