Pasta with Green Beans and Cherry Tomatoes

A quick and easy pasta dish with crunchy fresh green beans, sweet cherry tomatoes, olives, feta and walnuts – tossed with a lemony vinaigrette.

8 oz of pasta – about 2 cups dried pasta. I used mini farfalle.
2 cups of chopped green beans.
2 cups of halved cherry tomatoes
12 kalamata olives – diced
¼ cup of parsley – minced
⅓ cup of walnuts
2 oz of feta cheese – diced
½ lemon
2 tbs olive oil
1 garlic clove minced
6 twists of black pepper

View the full recipe at Green Valley Kitchen →