(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
1 ¼ cups shredded cheddar cheese
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