No heavy, mayo-laden pasta salad here! Red wine vinegar and lemon juice keep things bright, and Peppadews (both the peppers and the pickling liquid) add pops of balanced sweetness to this (vegan!) picnic pleaser.
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Yields:
8 - 10
Total Time:
30 mins
Cal/Serv:
286
Ingredients
1lb.
gemelli pasta
1lb.
green beans, trimmed and cut into 1-inch pieces
3Tbsp.
red wine vinegar
2Tbsp.
fresh lemon juice
1/2c.
Peppadew peppers, roughly chopped, plus 1 Tbsp pickling liquid
Kosher salt and pepper
6Tbsp.
olive oil
1
bunch scallions, thinly sliced on bias, white and green parts separated
3/4c.
mint leaves, roughly chopped
3/4c.
flat-leaf parsley leaves, roughly chopped
Directions
Step 1Cook pasta 2 minutes less than package directions, adding green beans during last 3 minutes of cooking. Drain and rinse pasta and beans to cool.
Step 2Meanwhile, in large bowl, whisk together vinegar, lemon juice, Peppadew pickling liquid, and 1/2 teaspoon each salt and pepper. Gradually whisk in oil. Stir in scallion whites and Peppadews; let sit 5 minutes. Add pasta and beans and toss with dressing. Refrigerate at least 1 hour.
Step 3Before serving, fold in mint, parsley, and scallion greens and season with 1/2 teaspoon each salt and pepper.
NUTRITIONAL INFORMATION (per serving):
About 286 calories, 10 g fat (1.5 g saturated), 0 mg cholesterol, 259 mg sodium, 43 g carbohydrates, 4 g fiber, 4.5 g sugar (1 g added sugar), 8 g protein
Recipe Tip: Keep things fresh by folding in the herbs and scallion greens right before serving.
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.