Penne with Green Beans and Tomatoes

 Are you looking for a healthy, zingy salad for a summer dinner?  This may just be your answer.

16 oz package whole wheat penne pasta
8 oz thin green beans cut into 1/2" pieces
2 cups cherry tomatoes, halved
3/4 cup Lemon-Shallot Vinaigrette (recipe below)
1/4 cup chopped fresh dill

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time.  

Drain and rinse the pasta and green beans under cold running water until cool.  

Toss together pasta mixture, tomatoes, and vinaigrette.  

Cover and chill up to 24 hours, if desired.  

Stir in dill and add salt and pepper to taste just before serving.  

Lemon-Shallot Vinaigrette

1/2 cup fresh lemon juice

1 minced shallot

1 cup olive oil

1/4 cup minced fresh parsley

1 Tbsp honey

1 Tbsp whole grain Dijon mustard

Salt and pepper to taste

Stir together lemon juice and minced shallot; let stand 5 minutes. 

Whisk in olive oil, parsley, honey, and mustard.

Add salt and pepper to taste.  

Refrigerate in an airtight container up to one week.