This fun and refreshing summer recipe was contributed by Pappardelle's Pasta!
1 lb. Pappardelle's Lemon Mint Penne
1 ea red bell pepper (halved, seeded and julienned)
1/2 ea sweet red onion
2 cups oven dried tomatoes
1 cup green olives, sliced
1/4 lb. fresh green beans (blanched and sliced)
1 tablespoon fresh mint, chopped
2 tablespoons parsley, chopped
2 tablespoons lemon juice
1 cup Champagne vinegar
1/2 cup Bella Sol California Extra Virgin Olive Oil
Salt & Pepper to taste
1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and let cool.
2. In a large bowl combine all ingredients except vinegar, oil, pasta and salt & pepper.
3. Combine oil, lemon juice and vinegar. Add to vegetables and let marinate for 15 minutes.
4. Toss marinated vegetables with pasta. Salt & pepper to taste and refrigerate for 30 minutes before serving.