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Penne Salad With Italian Green Beans

Diabetic.Foodie's picture
Ingredients
  Dried penne/Cut ziti, elbow macaroni / other short pasta 6 Ounce
  Italian green beans/1 package, 9 ounce frozen italian green beans, thawed 8 Ounce, trimmed and bias sliced 1 inch thick (1 Package)
  Fat free italian salad dressing 1⁄8 Cup (2 tbs) (Bottled)
  Snipped fresh tarragon/1/2 teaspoon dried tarragon, crushed 1 Tablespoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Torn radicchio/1 cup finely shredded red cabbage 2 Cup (32 tbs)
  Spinach leaves 4 Cup (64 tbs), shredded
  Crumbled gorgonzola cheese/Other blue cheese 2 Ounce (1/2 Cup)
Directions

Cook pasta according to package directions, adding the fresh green beans the last 5 to 7 minutes of cooking or the thawed, frozen beans the last 3 to 4 minutes of cooking; drain.
Rinse with cold water; drain again.
In a large bowl combine Italian dressing, tarragon, and pepper.
Add pasta mixture and radicchio; toss gently to coat.
Divide the shredded spinach among salad plates.
Spoon pasta mixture over spinach; sprinkle with Gorgonzola cheese.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Pasta

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