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Penne Salad With Italian Green Beans

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Pasta

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