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Penne Salad With Italian Green Beans

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  Packaged dried penne/Ziti, elbow macaroni/ other short pasta 6 Ounce
  Italian green beans/9 ounce package frozen italian green beans, thawed 8 Ounce, trimmed and bias sliced into 1 inch pieces
  Bottled fat free italian salad dressing 1⁄3 Cup (5.33 tbs)
  Snipped tarragon/1 1/2 teaspoons dried tarragon, crushed 1 Tablespoon
  Ground pepper 1⁄2 Teaspoon
  Torn radicchio/1 cup finely shredded red cabbage 2 Cup (32 tbs)
  Sorrel/Spinach leaves 4 Cup (64 tbs), cleaned, trimmed, and shredded
  Gorgonzola cheese/Blue cheese 2 Ounce, crumbled

1 Cook pasta according to package directions, adding fresh green beans to pasta for the last 5 to 7 minutes of cooking. (Or, add frozen and thawed beans for the last 3 to 4 minutes.) Rinse pasta and beans well under cold running water;drain thoroughly.
2 In a large mixing bowl combine the Italian dressing, tarragon, and pepper. Add pasta mixture and radicchio or cabbage; toss gently to coat.
3 If desired, serve salad on a bed of shredded sorrel or spinach. Top salad with the Gorgonzola cheese.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1051 Calories from Fat 216

% Daily Value*

Total Fat 24 g37%

Saturated Fat 12.8 g64.2%

Trans Fat 0 g

Cholesterol 51.6 mg17.2%

Sodium 1844.1 mg76.8%

Total Carbohydrates 177 g59.2%

Dietary Fiber 26.8 g107.3%

Sugars 21.5 g

Protein 50 g99.7%

Vitamin A 131.1% Vitamin C 129.2%

Calcium 76.7% Iron 79.8%

*Based on a 2000 Calorie diet

Penne Salad With Italian Green Beans Recipe