Source: dLife

A refreshing green bean and pimento salad with rotelle pasta.

Servings

1 cup cold water
2 cup fresh green beans , trimmed and cut into 2-inch pieces
2 cup Pasta, rotelle, semolina, dry , cooked without salt or fat
1 cup fresh chopped green onion
2 oz canned pimientos, sliced , drained
4.5 tsp white wine vinegar
4.5 tsp fresh lemon juice
2 tsp olive oil
0.25 tsp ground tarragon
1 Lettuce, red leaf, fresh, head

1 In a medium saucepan bring water to a boil; add beans, and cook, uncovered, 8 to 10 minutes or just until crisp-tender. Drain. Rinse under cold water, and drain well.
2 In a large bowl combine beans, pasta, green onions, and pimiento; set aside.
3 Combine vinegar, lemon juice, oil, and tarragon in a jar; cover tightly, and shake vigorously to blend. Pour vinegar mixture over pasta mixture, and toss well.
4 Spoon mixture evenly onto 4 salad plates lined with red leaf lettuce.