Categories: Sides

Ingredients

• 8 oz. dried elbow macaroni
• 1/2 lb. green beans, trimmed and cut into 1-inch pieces
• 1/4 cup lemon juice
• 1 tbsp. Dijon
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup olive oil
• 1/3 cup Greek yogurt
• 5 oz. Cheddar, cubed
• 1 cup fresh spinach leaves
• 1 large tomato, seeded and chopped
• 1/2 cup chopped green onions
• 1 tbsp. snipped fresh tarragon

Directions

1. Cook macaroni as directed. Add green beans during the last 5 minutes of cooking; drain. Rinse with cold water; drain well.

2. For dressing, in a medium bowl, whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.

3. Add cheese, spinach, tomato, green onions, and tarragon to macaroni mixture. Add dressing, toss. Serve immediately or cover and refrigerate for 2-24 hours.

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