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Meat
Easy
8 Servings
Allergens 
45 Minutes
Diets
No Diets specified
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.
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)
1/4 cup roasted cashews, halved
1 and 1/2 tablespoons Bartenura Olive Oil
1 and 1/2 tablespoons water
1 and 1/2 tablespoons vinegar
1 and 1/2 teaspoons Gefen Honey
1 and 1/2 teaspoons Haddar Dijon Mustard
salt, to taste
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.
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.
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.
Add drained string beans, deli, onion, and olives if desired. Mix together gently.
For dressing: Whisk together ingredients in a small bowl. Pour over salad and stir until lightly coated. Sprinkle with cashews and serve.
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Great salad. One trick with the frozen green beans:
Don’t cook them, just defrost to room temperature. They stay bright green and less work!