Monday, October 11, 2010

Green Bean and Pasta Salad

Here is a great recipe to use your local, in season, green beans from your local farmer's market.  I altered Real Simple Magazine's Green Bean and Pasta Salad Recipe a bit and it turned out great.  It makes a great, filling lunch or dinner and is approximately $2.60 a serving.  Use the entire can of beans and cook a little more pasta to stretch the meal even further.



  1. Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
  2. Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2 containers and refrigerate for up to 1 day.

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