Summer Pasta Salad

Summer Pasta Salad
Servings: 4


  • 8 ounces whole wheat pasta, cooked al dente and drained
  • 6 ounces green and/or wax beans, trimmed and cut into 1 1/2-inch lengths, steamed until crisp-tender
  • 1 15 ounce can white beans, drained and rinsed
  • 1 large ripe tomato, cored and chopped
  • 1/4 large red onion, thinly slivered
  • 1/4 cup prepared pesto
  • 3 tablespoons crumbled feta cheese
  • 2 teaspoons red wine vinegar
  • Salt and freshly ground black pepper to taste

Make It

1. Combine all the ingredients in a salad bowl and toss well. Serve at room temperature or refrigerate for up to 2 days.