Lunch Box Idea: Green Bean, Scallion and Tomato Pasta Salad Recipe

Add crispness and a boost of flavor to simple spaghetti in this Green Bean, Scallion and Tomato Pasta Salad. This dish sparkles with the colors and tastes of scallions, tomatoes, fresh mozzarella cheese and a light lemon dressing.

Makes 4 servings

Ingredients:

• Coarse salt, for cooking water, plus more for seasoning
• 8 ounces green beans, washed well and ends trimmed
• 6 ounces spaghetti 
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper, for seasoning
• 6 ounces fresh mozzarella cheese, cut into small cubes
• 2 scallions, white and light-green parts only, chopped
• 1 large tomato, cored, seeded and chopped
• Fresh Italian flat-leaf parsley leaves, for garnish (optional)

Directions:

1. Bring a large pot of salted water to a boil over medium heat. Prepare a large bowl of ice water and set aside. Cut green beans into 2-inch pieces and add to boiling water. Cook for 4-5 minutes, or until the beans are bright green and become tender. Transfer cooked green beans to ice water bath. Let beans sit in ice water for 1-2 minutes, then remove beans from ice water with a slotted spoon and place on a clean kitchen towel to drain.  
2. Return the saucepan of water to a boil and add another pinch of salt to the water. Once the water returns to a boil, add spaghetti to saucepan and cook according to package directions, or just until al dente. 
3. In a large serving bowl, whisk together lemon juice and olive oil. Season to taste with salt and pepper. 
4. Place mozzarella cubes in a medium mixing bowl and spoon half of the lemon dressing over the cheese. Toss lightly to coat the cheese cubes with the dressing.
5. Remove cooked spaghetti from saucepan and transfer pasta with a slotted spoon directly to serving bowl containing the remaining lemon dressing. Toss lightly to coat.
6. Add cooked green beans, scallions and tomato to serving bowl with spaghetti and toss gently to combine. Sprinkle mozzarella cubes over the top of the salad and toss gently with the vegetables and pasta. Serve immediately or refrigerate until ready to serve. Garnish each serving with fresh Italian flat-leaf parsley leaves, if desired, before serving.