Ingredients
2
cups uncooked gemelli pasta (8 oz)
4
oz fresh green beans, cut into 2-inch pieces (1 cup)
4
oz fresh yellow wax beans, cut into 2-inch pieces (1 cup)
1
pint (2 cups) grape or cherry tomatoes, halved
1/4
cup vegetable oil
1/4
cup tarragon vinegar
1/2
teaspoon salt
3/4
cup shaved Parmesan cheese (3 oz)
1/4
teaspoon freshly ground black pepper
Preparation
Cook pasta as directed on package, adding green and yellow beans for last 5 minutes of cooking time; drain. Rinse with cold water to cool; drain well.
In large bowl, mix pasta, beans and tomatoes.
In small bowl, beat oil, vinegar and salt with wire whisk until well blended; stir into pasta mixture. Stir in 1/2 cup of the cheese. Cover; refrigerate at least 1 hour to blend flavors.
Just before serving, stir salad; top with remaining 1/4 cup cheese and sprinkle with pepper.
