Get ready to wow some taste buds - this pasta salad will be a hit at any cookout or summer party! Made with a tangy, creamy mustard vinaigrette, this dish will be a sure favorite among friends and family. Inspired by this recipe by Laura Wright. UPDATE MAY 2019: I updated the instructions to be a little more clear!
1 1/2CupsHaricots Verts (Green Beans)chopped into small pieces
1CupFinely Chopped Kale
6-8Spring Onionsusing the white + light green parts
Juice from 1/2 Lemonor more to taste
4TbsUnsweetened Almond Milkor any unsweetened plant milk
2TbsExtra Virgin Olive Oil
Salt + Pepper
From the spring onions, take the white bulb + 1/2 inch above bulb, where it starts to turn light green. Roughly chop, and combine with all other ingredients in a high-speed blender. Mix until the vinaigrette has a smooth, creamy consistency.
Cook pasta according to directions. When finished cooking, drain and set aside to cool.
Chop tomatoes and haricots verts, mixing 1 1/2 cups each with pasta once it has cooled.
Finely chop kale, and combine 1 cup with pasta salad.
When pasta and veggies are mixed, drizzle generously with vinaigrette.
Serve and enjoy!
Here's more detailed instructions about the green onion - cut off the tip of the bottom (where the white part is) and cut again where the onion turns darker green. Chop up, then blend in the sauce!
Use at least 1/4 tsp salt for the sauce, and feel free to add more if you like a more salty sauce.