This salad is wonderful for lunch or for eating at a picnic: just add some green leaves for health value. I usually use rice pasta for it, but other varieties should work fine. The salad is also good as part of a nutritious school lunch.


Penne ( either whole wheat, or rice or quinoa variety) 1.5 cups

Green beans, cut lengthwise 1.5 cups

Cherry tomatoes, halved  1 cup

Chives, finely chopped 1/2 cup

Basil, finely chopped 1/4 cup

Olive oil 2 tbsp

Optional: grated parmesan or vegan cheese 2 tbsp

kosher salt and pepper to taste

Cook the pasta according to the package instructions.Throw the green beans in the last three minutes of cooking. Drain and rinse in cold water. Add all other ingredients and gently toss together.


photo by Michelle Meiklejohn