Penne with Green Beans and Tomatoes

Add zing to your salads with fresh dill, or swap it for basil, mint, or parsley. For pasta, try using whole wheat for its earthy, toothsome quality; any kind will do.

Penne with Green Beans and Tomatoes
Photo: Hector Manuel Sanchez
Hands On Time:
15 mins
Total Time:
35 mins
8 servings


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

  • 1 (8-oz.) package haricots verts (thin 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


  1. 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.

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