Lou's Mediterranean Salad

• 12 ounces tri-color spiral pasta
• 1 lb frozen italian-cut green beans
• 1 (14 1/2 ounce) can diced tomatoes
• 3 cloves garlic
• 1 lemon, zest of
• 3 tablespoons balsamic vinegar
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon fresh oregano
• 14 cup fresh parsley leaves
• 1 tablespoon capers
• 1 cup kalamata olive, pitted
• 1 cup Spanish olives, pitted
• 1 cup pepperoncini pepper, stems removed
• 12 cup extra virgin olive oil
• 1 cup parmesan cheese, grated

1. Cook green beans tender-crisp, 4 to 6 minutes.
2. Cook pasta per package directions.
3. Drop garlic and lemon zest into a running food processor.
4. Stop the processor and add salt, pepper, oregano, parsley and olive oil.
5. Pulse chop.
6. Add capers and briefly pulse chop.
7. Combine pasta, tomatoes, green beans, olives, and peperoncini.
8. Pour dressing over pasta and toss well.
9. Top with Parmesan cheese.
10. Let stand for 1 hour before serving at room temperature.

pasta, frozen italian, tomatoes, garlic, lemon, balsamic vinegar, salt, black pepper, fresh oregano, parsley, capers, kalamata olive, spanish olives, pepperoncini pepper, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/lous-mediterranean-salad-86162 (may not work)