Green Bean and Pasta Salad

green-bean-pasta
Photo by Kana Okada
Green Bean and Pasta Salad 2.9 308 5 1
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  • Serves 2
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 511 calories
    • Fat 17 g
    • Sat Fat 3 g
    • Cholesterol 5 mg
    • Sodium 785 mg
    • Protein 20 g
    • Carbohydrate 69 g
    • Sugar 6 g
    • Fiber 11 g
    • Iron 5 mg
    • Calcium 224 mg

Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2 containers and refrigerate for up to 1 day.

Ingredients

  1. Check 4 ounces penne (1 1/4 cups)
  2. Check 4 ounces green beans, halved crosswise (about 1 cup)
  3. Check 1 cup canned red or kidney beans, rinsed
  4. Check 1/4 cup chopped fresh flat-leaf parsley
  5. Check 2 tablespoons grated Parmesan (2 ounces)
  6. Check 2 tablespoons olive oil
  7. Check 2 tablespoons fresh lemon juice
  8. Check kosher salt and black pepper

Directions

  1. Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
  2. Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2 containers and refrigerate for up to 1 day.