Penne Salad With Italian Green Beans
|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.