Green Bean Cold Cut Salad

 

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• Cooking and Prep: 45 m
• Serves: 8
• Contains:

This salad is really an all-in-one with vegetables, pasta, and protein, perfect for a light summer meal. I purposely created this without lettuce or cabbage, so it wouldn’t be your typical salad. I love that the cooking is all done in one pot, and appreciate how the salad components come together with the dressing for a delicious culinary experience.

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Ingredients (12)

Salad

• 4 cups (12 ounces/350 grams) frozen green beans (I used the long ones)

• 1 cup raw small shells, orecchiette, or other small pasta shape

• 5 ounces (145 grams) cubed cold cuts (I used turkey and pastrami, but see note)

• 1/2 medium red onion, sliced into quarter rounds

• 1/4 cup Gefen Sliced Green Olives (optional)

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  Gefen Olives

• 1/4 cup roasted cashews, halved

Dressing

• 1 and 1/2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 and 1/2 tablespoons water

• 1 and 1/2 tablespoons vinegar

• 1 and 1/2 teaspoons Gefen Honey

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  Gefen Pure Honey

• 1 and 1/2 teaspoons Reine de Dijon Dijon Mustard

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  Reine de Dijon Dijon Mustard

• salt, to taste

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Start Cooking

Prepare the Salad

1. Fill a 6 liter/quart pot with water, add salt generously, and bring to a boil. Add the beans and cook for 5 minutes or until just tender.  

2. Remove with a slotted spoon and place in a strainer. Rinse under cold water. Place a few ice cubes on top of the green beans to keep them green and crisp.

3. Return the pot to the fire and bring the same water to a boil again. Add the pasta and cook for 7–8 minutes or until al dente. Drain and add to a large bowl.

4.  Add drained string beans, deli, onion, and olives if desired. Mix together gently.

5. For dressing: Whisk together ingredients in a small bowl. Pour over salad and stir until lightly coated. Sprinkle with cashews and serve.

Note:

Best served at room temperature.