Fresh Herb Pasta Salad

  • Level: Easy
  • Total: 21 min
  • Prep: 10 min
  • Cook: 11 min
  • Yield: 6 servings
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1 (8-ounce) package haricots verts (recommended: Earth Exotics)

1 (12-ounce) box tri-color rotini pasta

1 (12-ounce) jar roasted yellow peppers, cut into small strips

1 (12-ounce) jar roasted red peppers, cut into small strips

1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram

3/4 cup poppy seed salad dressing (recommended: Knott's)


Edible flowers, for garnish

Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking.

Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool.

In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing.

Garnish with edible flowers and serve cold or at room temperature.

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