Follow these steps for perfect results
pasta
medium-cut
fresh green beans
olive oil
fresh dill
finely snipped
cider vinegar
Dijon mustard
lemon peel
freshly grated
lemon juice
sugar
salt
red bell pepper
chopped
yellow bell pepper
chopped
sweet onion
chopped
Bring a large pot of lightly salted water to a boil.
Add pasta and green beans to the boiling water.
Cook the pasta and green beans for 8 to 10 minutes, or until the pasta is firm-tender and the beans are tender.
Drain the pasta and green beans in a colander and cool under cold running water.
In a large bowl, whisk together olive oil, dill, cider vinegar, Dijon mustard, lemon peel, lemon juice, sugar, and salt until blended and thick.
Add the cooled pasta, green beans, red bell pepper, yellow bell pepper, and sweet onion to the bowl with the dressing.
Toss to mix and coat all ingredients with the dressing.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature.
Expert advice for the best results
Add other vegetables such as cherry tomatoes or cucumbers.
For a creamier salad, add a dollop of Greek yogurt.
Adjust the sweetness and acidity to your liking.
Everything you need to know before you start
10 minutes
Yes, can be made a day ahead.
Serve in a chilled bowl or on a platter.
Serve as a side dish to grilled meats or fish.
Enjoy as a light lunch on a warm day.
Crisp and refreshing.
Discover the story behind this recipe
Common summer salad
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