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Warm Tomato and Green Bean Pasta SaladLenten Season


Source: Catherine Marshall, "When You Fast" (

Servings: 4-6

On an oil day, add some good olive oil to the marinated mixture, to taste.


  • 5 plum tomatoes, chopped (about 2 to 2 1/4 cups)
  • 1 t salt
  • 2 T sugar
  • 1/2 t oregano
  • 1/8 C chopped green onions
  • 4 T red wine vinegar
  • freshly ground pepper to taste
  • 1 (16-ounce) package frozen cut green beans.
  • 2 C uncooked medium or large (not stuffing-size) pasta shells


  • Mix together the first 7 ingredients (tomatoes through pepper) and marinate while preparing the rest of the ingredients.
  • Cook the frozen green beans according to package directions to keep hot.
  • Bring a large pot of water to a boil. Add salt. Boil the pasta until tender, 12 to 15 minutes. Ten minutes after you add the pasta to the boiling water, ladle off about 1/4 C of the pasta cooking water. Add to the marinated tomato mixture.
  • Drain the cooked pasta. Drain the hot green beans. Add both to the tomato mixture. Toss well and serve immediately.

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