Pasta Salad With Green Beans and Tomatoes (Parve or Dairy) 1 pound green beans
1 pound pasta
Salt
1/2 cup roasted red peppers, diced
1 1/2 pounds ripe tomatoes (about 3 medium), seeded and chopped
1 medium-sized red or sweet onion, diced small
24 basil leaves, sliced very thin
1/4 cup virgin olive oil
1 tablespoon red wine vinegar
Ground black pepper
2 ounces Parmesan cheese (optional)

Fill a large saucepan with 2 quarts hot tap water. Cover and bring water to a boil. While water is heating trim green beans and cut in half crosswise. When water has come to a boil, add 1 tablespoon salt and the pasta. Stir well and cover. When pasta returns to a boil, stir again. If using thin pasta, add green beans at this point. If thicker pasta, cook 5-7 minutes, depending on pasta's shape, then add green beans. Stir and cook until pasta and the green beans are cooked but still firm, about 5 minutes more.

While green beans and pasta cook put the chopped tomatoes and onions into a large serving bowl. Add basil and roasted red peppers. Mix to combine. In a small bowl, mix olive oil, vinegar, salt and pepper. Drain pasta and green beans in a large colander and rinse under cold water until cooled. Pat dry with paper towel. Add pasta and green beans to tomato mixture. Add dressing and Parmesan cheese (if using) and toss well. Serves 4. Can be doubled or tripled.