Please consult the OU's guidelines for checking fruits and vegetables.

Pasta Salad with Green Beans and Tomatoes
Pasta Salad with Green Beans and Tomatoes Eileen Goltz | Pareve or Dairy
50 minutes 30 minutes
20 minutes
4 servings

  • 1 lb. green beans
  • 1 lb. pasta
  • Salt
  • ½ cup roasted red peppers, diced
  • 1½ lb. ripe tomatoes, about 3 medium
  • 1 medium-sized red or sweet onion
  • 24 basil leaves
  • ¼ cup virgin olive oil
  • 1 Tablespoon red wine vinegar
  • Ground black pepper
  • 2 oz. Parmesan cheese (optional)

  1. Fill a large sauce pan with 2 quarts hot tap water. Cover and bring the water to a boil.
  2. While the water is heating trim the green beans and cut them in half, crosswise. When the water has come to a boil, add 1 Tablespoon salt and the pasta. Stir well and cover.
  3. When the pasta returns to a boil, stir again. If using thin pasta, add the green beans at this point. If thicker pasta, cook 5 to 7 minutes, depending on the shape, then add the green beans. Stir and cook until the pasta and the green beans are cooked but still firm, about 5 minutes more.

  4. While the green beans and pasta cook, seed and chop the tomatoes, diced the onions (small), and place into a large serving bowl. Slice the basil leaves into very thin strips.
  5. Add the basil and roasted red peppers to the tomatoes and onions. Mix to combine.
  6. In a small bowl, mix the olive oil, vinegar, salt and pepper.
  7. Drain the pasta and green beans in a large colander and rinse under cold water until cooled. Pat dry with paper towel.
  8. Add the pasta and green beans to the tomato mixture. Add the dressing and Parmesan cheese (if using) and toss well.
  • This recipe can be doubled or tripled.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.