Penne Salad with Italian Green Beans and Gorgonzola

Crisp green beans and radicchio add color and crunch to pasta salad. Add grilled lamb or chicken to turn it into a main dish.

Makes:
8 servings
Start to Finish:
35 mins
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Penne Salad with Italian Green Beans and Gorgonzola

Ingredients
6
ounces 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 fat-free Italian salad dressing
1
tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2
teaspoon freshly ground black pepper
2
cups torn radicchio or 1 cup finely shredded red cabbage
4
cups fresh spinach leaves, cleaned, trimmed, and shredded
1/2
cup crumbled Gorgonzola cheese (2 ounces)

Directions

  1. Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking. (Or, add frozen and thawed beans the last 3 to 4 minutes.) Rinse pasta and beans well under cold running water; drain thoroughly.
  2. In a large mixing bowl combine Italian dressing, tarragon, and pepper. Add pasta, beans, and radicchio or cabbage; toss gently to coat. Serve on a bed of shredded spinach and top with the Gorgonzola cheese. Makes 8 side-dish servings.

Nutrition Facts

(Penne Salad with Italian Green Beans and Gorgonzola)
    Per serving:
  • 129 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 6 mg chol.,
  • 267 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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