Penne Salad With Italian Green Beans Recipe
Ingredients
6 ounces packaged dried penne, ziti, elbow macaroni, or other short pasta
8 ounces fresh Italian green beans, trimmed and bias-sliced into 1-inch pieces, or one 9-ounce package frozen Italian green beans, thawed
1/3 cup bottled fat-free Italian salad dressing
1 tablespoon snipped fresh tarragon or 1 1/2 teaspoons dried tarragon, crushed
1/2 teaspoon freshly ground pepper
2 cups torn radicchio or 1 cup finely shredded red cabbage
4 cups fresh sorrel or spinach leaves, cleaned, trimmed, and shredded (optional)
1/2 cup crumbled Gorgonzola or blue cheese (2 ounces)
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.
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.
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