This is my mom’s favorite pasta to make in the summertime. It’s perfect for any barbecue’s as a side or as the whole meal, although a little bland until I put my two cents in.
You will need:
Half a carton of mini grape tomatoes, cleaned
Bunch of green beans, cleaned and cut in half
12 oz. box whole wheat farafale
3 green onions, sliced
Carton of button mushrooms, cleaned and cut into four
Shaved parmesan cheese
In a large saucepan boil water with a pinch of salt. When heated, add in the farfale and green beans and cook until pasta is ready. Drain. The green beans should be crunchy when you bite into them, so combining the two in the same pot allows them to cook just enough that they are heated but still crisp.
While your pasta and green beans are cooking, add a tablespoon of olive oil into a frying pan and add in the green onions and mushrooms. Here I added a little oregano and black pepper for taste. cook until the mushrooms shrink in size some, still hold their shape, but are softer when bitten into. They will also change in color to a darker brown. Add in the tomatoes and cook until they are heated, about 5 minutes. They will start bursting in their little shells if left in too long.
Combine your drained pasta, green beans, sautéed mushrooms, green onions, and tomatoes in a large bowl. Top with red pepper flakes and parmesan cheese and stir until everything is coated and gooey from the cheese.
My favorite aspect of this pasta salad are the mini grape tomatoes which are very sweet and not as acidic as other tomatoes. They pop open in your mouth and ooze out their insides, but be careful as they hold in heat and burn your mouth. The parmesan adds the right amount of salty, meaty, protein while the oregano and red pepper flakes keep the dish from being to bland. You can also try mozzarella or adding bacon. Serve with a fresh loaf of french bread and some olive oil mixed with parmesan cheese, black pepper, and balsamic vinaigrette.