Penne Salad With Italian Green Beans
|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)|
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.