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.
Green Bean Cold Cut Salad
- Cooking and Prep: 45 m
- Serves: 8
Prepare the Salad
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.
Best served at room temperature.