No heavy, mayo-laden pasta salad here! Red wine vinegar and lemon juice keep things bright, and Peppadews (both the peppers and the pickling liquid) add pops of balanced sweetness to this (vegan!) picnic pleaser
Step 1
Cook pasta 2 minutes less than package directions, adding green beans during last 3 minutes of cooking. Drain and rinse pasta and beans to cool.
Step 2
Meanwhile, in large bowl, whisk together vinegar, lemon juice, Peppadew pickling liquid, and 1/2 teaspoon each salt and pepper. Gradually whisk in oil. Stir in scallion whites and Peppadews; let sit 5 minutes. Add pasta and beans and toss with dressing. Refrigerate at least 1 hour.
Step 3
Before serving, fold in mint, parsley, and scallion greens and season with 1/2 teaspoon each salt and pepper.
