Green Bean and Pasta Salad

Real Simple Magazine


Serves 2 | Hands-On Time: 20m | Total Time: 20m

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Ingredients

  • 4 ounces penne (1 1/4 cups)

  • 4 ounces green beans, halved crosswise (about 1 cup)

  • 1 cup canned red or kidney beans, rinsed

  • 1/4 cup chopped fresh flat-leaf parsley

  • 2 tablespoons grated Parmesan (2 ounces)

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • kosher salt and black pepper

Related: 20 Potato Salad, Pasta Salad, and Coleslaw Recipes

Directions

  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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