Green Bean and Pasta Salad

Green Bean and Pasta Salad
Kana Okada
Bulk up the veggies with beans and cooked penne for a salad that’s hearty enough to be a meal.

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Serves 2
preparation
20
minutes
cooking
20
minutes

Ingredients

4
ounces
penne (1 1/4 cups)
4
ounces
green beans, halved crosswise (about 1 cup)
1
cup
canned red or kidney beans, rinsed
1/4
cup
chopped fresh flat-leaf parsley
2
tablespoons
grated Parmesan (2 ounces)
2
tablespoons
olive oil
2
tablespoons
fresh lemon juice
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.
Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 511
  • 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
What does this mean? See Nutrition 101.

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