Pasta Salad with Tomato, Mozzarella and Green Beans… | PBS Food

Ingredients

• 1 teaspoon kosher salt, plus more for boiling and to taste
• 1 pound green beans, trimmed
• 1 pound cavatappi or elbows
• 2 pints cherry tomatoes, halved lengthwise
• 1 pound small mozzarella balls (bocconcini), halved if on the larger side
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh Italian parsley leaves
• 2 ripe plum tomatoes, seeded and cut into chunks
• ½ cup toasted skinned almonds
• 2 cloves garlic, crushed and peeled
• 2 tablespoons red wine vinegar
• ½ cup extra-virgin olive oil