Pasta with green beans and cherry tomatoes – a quick and easy pasta dish with crunchy fresh green beans, sweet cherry tomatoes, olives, feta and walnuts – tossed with a lemony vinaigrette.
I’m all about quick and easy pasta dishes. That’s why I love this green bean pasta recipe – it comes together quickly, it works well hot or cold and is packed with fresh green beans, sweet cherry tomatoes, crunchy walnuts, salty feta and olives. Tossed with a simple lemon vinaigrette, it has a fresh, mediterranean vibe.
Like other popular recipes on my blog – such as this ravioli with asparagus recipe or this pasta with cherry tomatoes and spinach – this pasta with green beans comes together in no time at all. You can make this in about 20 minutes.
Why I’m sharing this recipe
Quick and easy dinner: This pasta with green beans recipe is ready in about 20 minutes. The green beans and pasta are cooked in the same pot until al dente.
Bright and flavorful: This is a colorful, vegetable packed recipe with bright green beans and red cherry tomatoes.
Stores well in the fridge: This recipe works either warm or cold. So make extra and store the leftovers in the fridge for a quick lunch the next day.
Key ingredients
Pasta: I used mini farfalle but any sturdy pasta shape will work. Penne, orzo or fusilli would work well.
Green beans: Fresh green beans are chopped to bite size pieces (about 1-inch pieces) and cooked in the pasta water with the pasta until tender.
Cherry tomatoes: Cherry or grape tomatoes add a hint of sweetness to this recipe.
Olives: Olives add a briny punch to this recipe. Omit if you are not a fan of olives.
Feta cheese: A little bit of feta adds a salty taste to this dish.
Walnuts: Add a nutty crunch. Sliced almonds would work well in this dish also.
Lemon dressing: An easy to make lemon dressing adds brightness and flavor.
Parsley: Adds a hint of color and freshness. You can use fresh basil if you have it as well.
How to make this recipe in 4 easy steps
The recipe steps below are a quick guide on how to make this recipe – a printable recipe card and instructions can be found at the bottom of the post.
Step 1: Prep your ingredients. Wash and trim the green beans. Slice the cherry tomatoes and olives. Dice the feta cheese. Mince parsley and make the dressing. Have everything ready to go.
Step 2: Cook the pasta in a large pot of salted boiling water. When there are three minutes left on cooking the pasta, add the green beans to the pasta water. The green beans will cook with the pasta. Strain pasta and green beans when done.
Step 3: Add the cherry tomatoes, olives, walnuts to a large bowl.
Step 4: Add drained pasta and green beans to the bowl with the cherry tomatoes and olives. Toss with the dressing and add the feta cheese and parsley and gently combine.
Top tips
To keep the green beans a bright color, don’t over cook them. Add them into the pasta water 3 minutes before the pasta is done. They will retain some of their crunch and remain a bright green color.
Salt your pasta water. Salting the pasta water adds flavor to the pasta. It won’t be too salty. I add one tablespoon of salt to the pasta water before adding the pasta.
This dish comes together really quickly so prep/dice/chop everything before you start cooking the pasta.
Storage
This pasta green beans recipe stores well in the fridge for up to 4 days. It’s really good cold, so I usually make extra and store in individual containers for a quick and easy lunch to bring to work.
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PrintPasta with Green Beans (20 minute recipe)
A quick and easy pasta dish with crunchy fresh green beans, sweet cherry tomatoes, olives, feta and walnuts – tossed with a lemony vinaigrette.
- Prep Time: 13 mins
- Cook Time: 7 mins
- Total Time: 20 minutes
- Yield: 4 to 6 1x
- Category: Pasta
Ingredients
- 8 oz of pasta – about 2 cups dried pasta. I used mini farfalle.
- 2 cups of chopped green beans.
- 2 cups of halved cherry tomatoes
- 12 kalamata olives – diced
- 1/4 cup of parsley – minced
- 1/3 cup of walnuts
- 2 oz of feta cheese – diced
- 1/2 lemon
- 2 tbs olive oil
- 1 garlic clove minced
- 6 twists of black pepper
Instructions
- Cook the pasta according to package instructions.
- Add green beans to cook with the pasta about 3 minutes before the pasta is done cooking.
- When the time is up, drain pasta and green beans.
- Slice cherry tomatoes in half and add to a large bowl.
- Dice olives and add to cherry tomatoes in the bowl.
- Add walnuts to cherry tomatoes in the bowl.
- Mince parsley and set aside.
- Dice feta and set aside.
- Whisk together juice of 1/2 lemon, 2 tbs olive oil, 1 minced garlic clove and 6 twists of black pepper.
- Add drained pasta and green beans to tomatoes in bowl. Add parsley and lemon dressing and stir to combine.
- Gently fold in feta and serve.
Notes
To keep the green beans a bright color, don’t over cook them. Add them into the pasta water 3 minutes before the pasta is done. They will retain some of their crunch and remain a bright green color.
Salt your pasta water. Salting the pasta water adds flavor to the pasta. It won’t be too salty. I add one tablespoon of salt to the pasta water before adding the pasta.
This dish comes together really quickly so prep/dice/chop everything before you start cooking the pasta.
Keywords: Pasta with green beans
Julia | Orchard Street Kitchen
Oh, this looks so delicious! I love fresh Mediterranean flavors like salty feta and zesty lemon. And great idea to add the green beans to the pasta as it cooks – you’re right that it’s so easy to overcook them. It’s nice to have quick and healthy recipes in your repertoire for busy times like the holiday season!
Geraldine
Hi Julia – thanks so much – I’m such a feta fan – I put it in everything. Hope you have a great day – without too much rushing around this weekend.
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I love everything about this pasta dish! From the color to the feta! Delicious!
Geraldine
Thanks, Annie! The bright green and red are very cheery this time of year – have a great day.
Jess @ whatjessicabakednext
This pasta looks so good! Love those colours, super vibrant! Bookmarking, thanks so much for sharing!
Geraldine
Thanks so much, Jess!
Alessandra // the foodie teen
These simple & easy meals are just what we all need at this time of year! Love those vibrant colours!
Geraldine
Thanks so much, Alessandra – I agree about the colors. Have a good one.
Claudia @ HomeMade with love
Oh yes.. 🙂 I love pasta and Feta cheese… can’t wait to try your recipe. 🙂
Geraldine
Hi Claudia – thanks so much!
Denise | Sweet Peas & Saffron
Yay for simple and easy! And also to not sacrificing flavor. Love this salad, looks perfect, fresh and healthy for the holidays.
Geraldine
Hi Denise – thanks – easy and simple recipes is what I’m all about! Have a good one!
Sarah | Broma Bakery
Oh this is just gorgeous! My mom used to make a very similar pasta. Makes me want to have this one!!!
Geraldine
Thanks so much, Sarah. Love that this reminded you of a meal your mom made! Have a great day.
Crystal | Apples & Sparkle
I tell ya, every single thing you post is right up my alley as far as the food I like to eat on a regular everyday basis. This pasta looks amazing, love the green beans in here. I’ve been snacking on raw green beans constantly lately. : )
Geraldine
Thanks so much, Crystal – you always get my recipes :)! Have a great one!
Traci | Vanilla And Bean
Love your tip about cooking the green beans with the pasta! Genius! Delicious recipe, Geraldine. Diggin that lemon dressing… so bright and refreshing. Your close up photos are absolutely beautiful! It’s like those tomatoes are right in front of me; so inspiring! Thank you for this delightful, beautiful recipe, Geraldine!
Geraldine
Awww, Traci – you always leave the nicest comments – much appreciated!! Have a great night – I’m looking forward to seeing those cookies on Friday.
Kaitlin @ TheGardenGrazer
Ahhhh! Those colors! So bright and vibrant – love it 🙂 This looks so good!!
Geraldine
Thanks, Kaitlin. The red and green work particularly well for the holiday season :)! Have a good one.