Penne with Green Beans and Tomatoes


1 (16-oz.) package whole wheat penne pasta

8-oz. green beans, cut into 1 1/2-inch pieces

1 pt. grape tomatoes, halved

3/4 cup Lemon-Shallot Vinaigrette

1/4 cup chopped fresh dill

Toss in chicken or any other extra

Ingredients for Lemon-Shallot Vinaigrette:

1/2 cup fresh lemon juice

1 minced shallot

1 cup olive oil

1/4 cup minced fresh flat-leaf parsley

1 tablespoon honey

1 tablespoon whole grain Dijon mustard

Salt and pepper to taste


Lemon-Shallot Vinaigrette

Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.


Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.

Recipe adapted from My Recipes

Cook Time: 40 mins