Green Bean and Pasta Salad
From Real Simple October 2010. I think this will be great to bring for lunch.
From Real Simple October 2010. I think this will be great to bring for lunch.
- Carbohydrate 81.3247862521057 g
- Cholesterol 4.4 mg
- Fat 7.2659675 g
- Fiber 16.0332229388796 g
- Protein 21.5853477500927 g
- Saturated Fat 1.6727787 g
- Serving Size 1 1 Serving (374g)
- Sodium 714.555200000244 mg
- Sugar 65.2915633132261 g
- Trans Fat 0.8213743 g
- Calories 472 calories
Step-by-step
- Cook pasta according to package directions; add the green beans at the last 3 minutes of cooking time; drain and rinse under cold water. Place in bowl.
- Toss with balance of ingredients.
- Divide into 2 containers for 2 lunches.
Kidney beans anchor this dish by supplying substantial protein and bulk without requiring extra cooking steps from the home cook. Starch from the penne pasta absorbs the dressing efficiently while canned legumes provide a reliable pantry foundation. Maintaining textural integrity in cold pasta salads requires shocking the boiled elements immediately in ice-cold water to halt residual internal cooking.
- Drop trimmed green beans directly into the boiling pasta pot during the final three minutes of the pasta's cooking cycle to ensure they retain a crisp bite rather than turning limp.
- Rinse the drained pasta and beans thoroughly under cold tap water until the metal colander feels cool to the touch, effectively stopping the starch molecules from swelling further and turning gummy.
- Substitute grated pecorino romano or nutritional yeast at a one-to-one ratio if parmesan cheese is unavailable or dietary restrictions require a dairy-free adjustment.
- Store individual portions in airtight glass containers for up to two days in the refrigerator without losing structural integrity.
Proper chilling allows the olive oil and lemon juice emulsion to coat each piece evenly. When planning meal prep rotations, keeping the dressing ratio balanced prevents the pasta from absorbing excess moisture and becoming mushy over time.
