Fresh Green Bean Pasta Salad Recipes

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FRESH GREEN BEAN-PASTA SALAD



Fresh Green Bean-Pasta Salad image

This colorful pasta salad features cooked penne tossed with fresh green beans and tomatoes.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 1 cup each

Number Of Ingredients 5

1 cup penne pasta, uncooked
1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths
1 tomato, chopped
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
  • Drain pasta mixture; rinse with cold water. Place in medium serving bowl.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

GREEN BEAN PASTA SALAD



Green Bean Pasta Salad image

I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. -Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked spiral pasta
1 pound fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup olive oil
2 tablespoons white wine vinegar
1/8 teaspoon cayenne pepper
1 cup cubed fully cooked ham
4 green onions, thinly sliced
2 tablespoons minced fresh parsley
1 to 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
Salt to taste
1 cup chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

SPRING PASTA SALAD



Spring Pasta Salad image

This flavorful and quick pasta recipe features the best of spring's bounty. Get the recipe for Spring Pasta Salad.

Provided by Robby Melvin

Time 25m

Number Of Ingredients 12

12 ounces casarecce or other short pasta
12 ounces sugar snap peas, halved
0.25 cup plus 1 Tbsp. olive oil, divided
2 teaspoons finely chopped shallot (from 1 shallot)
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
1 teaspoon kosher salt, plus more for water
0.5 teaspoon freshly ground black pepper
0.5 cup loosely packed fresh mint leaves, torn
0.25 cup thinly sliced radishes
1 ounce ricotta salata cheese, grated (about ¼ cup)

Steps:

  • Bring a large saucepan of generously salted water to a boil over high. Add pasta and cook, stirring occasionally, for 9 minutes. Add snap peas and cook, undisturbed, until pasta is al dente and peas are crisp-tender, about 2 minutes. Drain; return pasta and peas to the pan. Add 1 tablespoon oil to the pasta mixture and toss to coat. Let cool for 5 minutes.
  • Meanwhile, whisk shallot, mustard, honey, lemon zest and juice, salt, and pepper in a large bowl. Whisk in remaining ¼ cup oil until mixture is smooth.
  • Transfer pasta and peas to shallot dressing and toss to combine. Stir in mint and radishes and top with cheese.

Nutrition Facts : Calories 546 kcal, Carbohydrate 75 g, Cholesterol 8 mg, Protein 15 g, Sodium 666 mg, Sugar 9 g, Fat 21 g, UnsaturatedFat 0 g

FRESH GREEN BEAN SALAD



Fresh Green Bean Salad image

I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. -Allison Brooks, Fort Collins, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 15

4 cups fresh green beans, trimmed and halved
2 cups cherry tomatoes, halved
1 large English cucumber, seeded and chopped
1 cup fresh baby carrots, cut in half lengthwise
1 cup coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 106 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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