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Dijon and tarragon dressing

Roasted Garlic Green Bean Pasta Salad

An easy pasta salad full of kalamata olives, roasted green beans, garlic and feta. This is the perfect salad for pot luck parties or add some grilled chicken for an extra protein kick.
Course Salad
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Calories 244kcal
Author foodnessgracious


  • Make The Dressing!
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1 teaspoon dried tarragon
  • Salt and cracked black pepper to taste
  • For The Salad!
  • 1 pound uncooked pasta
  • 1/2- pound green beans
  • 6-7 cloves peeled garlic
  • 2 tablespoons olive oil
  • 1/2 cup sliced sundried tomatoes
  • 1/2 cup finely sliced green onions
  • 3/4 cup kalamata olives pitted and halved
  • 1 1/2 cups Feta cheese
  • 1 cup chopped toasted pecans


  • Preheat the oven to 395 degrees F.
  • Make the dressing by combing all of the ingredients in a jar or container with a lid and shaking vigorously.
  • Trim the ends of the green beans halving any large ones and place on a baking tray with the garlic cloves.
  • Drizzle with the olive oil and season with salt and pepper.
  • Bake in the oven for 20 minutes.
  • Bring a large 4 qt pot of water to a rolling boil and add the pasta to it.
  • Cook the pasta as per the directions on the box.
  • Drain the pasta once it's done into a colander and rinse with cold water.
  • Transfer the pasta back into the pot it was cooked in.
  • Add the cooled green beans and garlic to the pasta.
  • Add the sundried tomatoes, green onions, olives and 1 cup of the Feta cheese to the pasta.
  • Pour in about half of the dressing and stir to combine.
  • Taste the pasta and add more of the dressing if needed. Keep any leftover dressing in the fridge for up to 3 days.
  • Serve family style and garnish with the remaining feta and sprinkle with the chopped pecans.


Calories: 244kcal