This pasta salad is good both warm and cold and has a faint taste of Dijon mustard.
Ingredients:
- 1 C. uncooked medium pasta shells
- 1 16 oz. package of frozen cut green beans
- 1 TBSP. corn starch
- 3/4 C. chicken broth
- 3 TBSP. butter
- 1 1/2 Dijon mustard
- 1/2 tsp. basil
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1 can whole mushrooms
- 1 tomato, chopped
Directions:
- Boil pasta (don’t over cook). Add the beans to the boiling pasta during the last 5 minutes.
- Meanwhile, combine the cornstarch and broth. Set aside.
- In a small pot, melt butter, add mustard, basil, salt, and garlic.
- Stir in broth and boil until thickened. Drain pasta and beans and in the mustard/broth mixture.
- Eat warm or wait for it to cool. Add salt and pepper to taste.
