(Goes great with Pulled Pork and Peaches)
8 ounces elbow macaroni (2 cups)
½ pound green beans, trimmed and cut in 1 inch lengths (2 cups)
¼ cup lemon juice
1 tablespoon Dijon style mustard
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1/3 cup olive oil
1/3 cup plain yogurt
5 ounces cheddar cheese, (1 ¼ cups)
1 cups fresh spinach leaves
1 large tomato, seeded and chopped
½ cup chopped scallions
½ teaspoon dried tarragon
Cooked macaroni according to package directions. Add green beans during last 5 min. of cooking. Drain; rinse with cold water and drain well.
Dressing: in medium bowl whisk together lemon juice, mustard, salt and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
To macaroni add cheese, spinach, tomatoes, onions, and tarragon. Add dressing and toss. Serve immediately or chill in refrigerator, covered, from 2 to 24 hours.
Makes approximately 20 half-cup servings.