2 cups cherry tomatoes
1 large shallot, finely chopped
2 cloves garlic, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon soy sauce or tamari
½ teaspoon oregano
12 ounces lentil pasta
½ lb fresh green beans
¼ cup nutritional yeast
½ cup Italian parsley, chopped
½ cup Italian basil, chopped
In a skillet, saute the first six ingredients until the tomatoes begin to burst. Remove from heat and allow to cool. Cook pasta in water, according to package directions, and add green beans during the last three minutes of cooking. Rinse pasta and green beans in cold water and drain. Place pasta and green beans in a large bowl and toss with tomato mixture and remaining ingredients. Chill and serve.
★★★★★ 5 out of 5 stars—Best ever!
The lentil pasta makes this pasta salad ETL compliant. It’s savory and satisfying. Keep in mind that the leftovers aren’t as great as the newly made pasta salad as the lentil pasta tends to break down a bit after 24 hours and, although the flavor is as wonderful as day one, the texture changes a bit. This was inspired by the recipe Green Bean Pasta Salad, published in the June 2018 Rachel Ray Every Day magazine, page 28.