Green Bean Pasta with Feta and Dill
Made with fresh green beans, minced shallot, and crumbled feta cheese, this Green Bean Pasta with Feta and Dill is quick and easy to assemble. Serve this summer pasta salad warm or cold.
Creating This Summer Vegetable Pasta
I love cold pasta salads when it’s warm out. It’s easy to put together different combinations of whatever vegetables I have on hand, pasta, and a few spices.
I like to make extra pasta to keep in the fridge so that I can make myself a quick lunch without having to wait for the pasta to cook.
Pasta salads also make a great, lighter feeling dinner, especially on summer days when you don’t feel like making the kitchen any hotter than it already is.
The idea for this dish came from a green bean recipe I saw at Cooking on the Side. Just toss it with some pasta and it becomes more of a main dish. I’ll definitely be including it in my picnic lunch one of the days this week.
Green Bean Pasta Ingredients
Whether you enjoy this delicious recipe as a cold green bean pasta salad or eat it warm, you’re bound to love it! The ingredients list is fairly short:
For the Dressing
- White Wine Vinegar
- Extra-Virgin Olive Oil
- Fresh Garlic Cloves
- Shallots
- Lemon Zest
- Red Pepper Flakes
- Sea Salt
- Black Pepper
For the Green Bean Pasta Salad
- Fresh Green Beans
- Cooked Pasta
- Red Onion
- Fresh Dill
- Feta Cheese
For the complete ingredient list and detailed instructions to make this green bean pasta recipe, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Green Bean Pasta
This summer vegetable pasta takes just 15 minutes to prepare. It’s perfect for busy weeknights. How great is that?!
- Cook pasta to al dente according to package instructions. Set aside. In a small bowl or glass measuring cup, combine the dressing ingredients. Whisk well.
- Bring a large pot of water to boil; cook the green beans in boiling water until tender-crisp. Drain and cool in an ice bath.
- In a large bowl, toss the green beans and pasta with the dressing, cheese, onion, and dill.
- Serve immediately or refrigerate for several hours or until chilled.
For the complete ingredient list and detailed instructions to make this easy pasta dish, scroll to the bottom of this post for the FREE printable recipe card.
Tips for Making This Summer Pasta
- I used bow-tie pasta to make this recipe, but any short and sturdy pasta shape will work.
- I love the combination of feta and dill, but any fresh herb can be used.
- In general, this is an easy recipe to mix and match to suit whatever you have on hand.
Feta Green Bean Pasta FAQs
Got questions about how to make this tender pasta with crisp veggies? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What Type of Pasta Should I Use?
We prefer to use a shaped pasta like farfalle, penne pasta, or rotini when making this easy side dish.
Can I Use Frozen Green Beans?
Yes! When I use frozen green beans, I use thawed frozen organic green beans, which made this a very quick dish to make. You don’t need to cook the beans either, because they’re blanched before being frozen.
For fresh green beans, I prefer french green beans (haricot verts).
What Other Veggies Would be Good to Add?
Personally, I like fresh tomatoes if I want to add extra veggies. Cherry tomatoes, grape tomatoes, or diced plum tomatoes would work best.
Can I Use a Different Cheese?
If you don’t like feta, try parmesan cheese or pecorino romano cheese instead.
Can I Prep This Recipe in Advance?
Yes, I love eating this as a cold green bean pasta salad. It keeps well in the fridge for about 3 days, but note that the veggies soften over time.
What to Serve with this Green Bean Pasta
Want more fresh flavors to round out a meal? Here are some serving suggestions for a delicious summer meal:
- Grilled Chicken – try Greek Chicken Marinade, Tandoori Chicken, or Citrus Grilled Chicken.
- Steak – try Sous Vide Steaks or Marinated Flank Steak.
- Drinks – try Strawberry Aperol Spritz, Peach Sangria, or Watermelon Lemonade.
Try this Green Bean Pasta at Home!
Next time you’re looking for easy dinners to make during the summer, give this Pasta with Green Beans and Feta a try!
Did you love all the simple ingredients? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of your weeknight dinners!
More Summer Pasta Dishes:
Looking for more easy pasta recipes? Here are a few of our favorites. Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
This super simple One-Pot Pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color.
Year after year, this easy Caprese Pasta finds itself on the summertime menu at least a couple times a month.
Rainbow Tex-Mex Tortellini Salad is a cold and refreshing pasta salad with a Mexican flair.
This Pasta with Tomatoes, White Beans & Sausage is a quick and easy meal for when life gets hectic.
Macaroni Salad is the perfect addition to any picnic or BBQ celebration during warmer months!
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Green Bean Pasta with Feta and Dill
Made with fresh green beans, minced shallot, and crumbled feta cheese, this Green Bean Pasta is quick and easy to assemble. Serve this summer pasta dish cold or warm!
Ingredients
For the Dressing
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Lemon Zest
- 1 teaspoon minced Shallots
- 1/2 teaspoon minced Fresh Garlic Clove
- 1/8 - 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 3 tablespoons Extra-Virgin Olive Oil
For the Salad
- 1 lb. fresh Green Beans
- 1 lb. Farfalle Pasta, cooked and cooled
- 1/2 Red Onion, thinly sliced
- 1/4 cup chopped fresh dill
- 1/4 cup Feta Cheese, crumbled
Instructions
Make the Dressing
- Combine the white wine vinegar, lemon zest, minced shallots, minced garlic, red pepper flakes, salt, and black pepper in a glass measuring cup.
- Stir with a wire whisk until the vinegar mixture is well mixed.
- While continuing to whisk, slowly drizzle in the olive oil into the vinegar mixture. Set aside.
Preparing the Green Beans
- Add the trimmed green beans to a large pot of boiling water for 3 - 5 minutes, until tender-crisp, or your personal preference.
- Drain the cooked beans and transfer to a large bowl of ice water.
Assembling the Green Bean Salad
- Drain the green beans from the ice water.
- Then, toss the green beans with the cooled pasta and red onion.
- Then, add the dressing, starting with a small amount of the dressing, stirring, and adding more to taste.
- Once the green beans and pasta mixture is coated in the dressing, the fresh dill and half of the feta cheese.
- Season to taste with additional salt and pepper, if desired. Sprinkle remaining feta on top.
- Serve immediately or refrigerate for several hours or until chilled.
Notes
adapted from Cooking on the Side
*I used thawed frozen organic green beans and that worked great and made this a very quick dish to make. You don’t need to cook the beans either, because they’re blanched before frozen.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 152mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Cristie says
What a winning combination! This is on my list to try!
angela@spinachtiger says
Love green beans in spring and summer with pasta. Great “take to” choice.
meg says
Looks delicious! Dill goes so well with green beans!
Justin says
feta, onion, dill… you almost can't go wrong
Katja says
Looks great, never thought of adding green beans to pasta salad before, even though make it often. Will try it, thanks for the recipe!
MyFoodRocks says
Love the colors and the touch of cheese on top makes the difference in this dish. My mom this past weekend made almost the same exact dish except no cheese! Everyone loves cheese!
Carissa(GoodnCrazy) says
I’m all over the pasta and the green beans but feta?? ICK! I opt for boring cheeses like mozerella and provolone!Hey I found a GIANT tub of mascarpone.. !