Pasta and Bean Salad for my Dad

I always laugh when I see the pinterest joke “I’ve made pasta. Would you  and 75 of your friends like to come for dinner.”

My dad was notorious for this.  I have inevitably inherited this trait.  It’s always a case of “oh that doesn’t look like just enough so one more handful”.  Which in every case means it takes it over the top and leaves you with scads and scads of left over pasta.  Lucky for both my dad and I we always had a way to use up the extra.

My dad also loved beans. Yellow, green didn’t matter the colour and he would plant rows and rows of them scattering the planting dates by a week or two so our summer harvest was never without a bowlful or two of the snappy legumes.  Which meant lot’s of leftovers of those as well.  This recipe is a homage to my dad resourcefulness by taking the leftover pasta and leftover beans, tossing them with Italian dressing and having a great summer salad for lunch.

Pasta Salad with green beans, sundried tomatoes, feta, and pine nuts.

Tomorrow will be the 8th anniversary of his death.  It’s hard to believe that it’s already been that long since there are days where it still feels like yesterday.  I still grief for him being his little girl and all.  We were born under the same zodiac sign and unfortunately for my poor mom we were identical in so many ways.  I wish he was around to see this website: I know he would have been my biggest fan (and taste tester).

I hope as time goes on and it gets easier I can share more stories about my dad.  When I spoke at his funeral I had the attendee in stitches with stories about growing up with this larger than life, hilarious man.

So enjoy this recipe.  For me and my dad.

 

Pasta and Green Bean Salad
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Ingredients

  • 1 lb green beans, cooked
  • 3 cups pasta, cooked
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup sun dried tomatoes, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pine nuts
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in bowl and toss well to coat. Place in fridge until ready to serve.
  2. The longer you let this salad rest the more the flavours come together.
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