Penne Salad With Italian Green Beans Recipe
Ingredients
| 6 ounces dried penne, cut ziti, elbow macaroni, or other short pasta | ||
| 8 ounces Italian green beans, trimmed and bias-sliced 1 inch thick, or one 9-ounce package frozen Italian green beans, thawed | ||
| 1/8 cup bottled fat-free Italian salad dressing | ||
| Dried tarragon | 1 Tablespoon, crushed | |
| Ground black pepper | 1/2 Teaspoon | |
| 2 cups torn radicchio or 1 cup finely shredded red cabbage | ||
| Spinach leaves | 4 Cup (16 tbs), shredded | |
| Gorgonzola cheese | 1/2 Cup (16 tbs), crumbled | |
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.
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.
Chef
