Green Bean and Pasta Salad

  • Difficulty: Ultra Basic
  • 30 minutes
  • One serving

When you make this green bean and pasta salad, make sure you don’t overcook the pods, because they should be crisp-tender. That way, when plated alongside pasta, fresh veggies, pomegranate seeds, and gorgonzola, it’s a real pleasure to eat!

Ingredients Needed for Green Bean and Pasta Salad

2.5 ounces of pasta salt 1 green beans 6 cherry tomatoes 1 tablespoon pomegranate seed 1 teaspoon soy sauce 1 teaspoon olive oil salt 1 baby spinach 2 ounces of gorgonzola radish sprouts 1 teaspoon white sesame seeds

How to Cook Green Bean and Pasta Salad

  1. Bring a large pot of water to a boil. Add salt.
  2. Cook the pasta according to the package instructions. Drain and transfer the pasta in a salad bowl.
  3. Bring another pot of water to a boil, add salt, and cook the green beans until crisp-tender, 10 to 15 minutes. Drain and transfer them to the pasta bowl.
  4. Add the carrots, cherry tomatoes, pomegranate seeds, soy sauce, and olive oil.
  5. Sprinkle some salt and combine all the ingredients.
  6. Place the baby spinach on the bottom of a large plate.
  7. If you desire, drizzle some more olive oil.
  8. Transfer the salad from the bowl to the plate.
  9. Top your salad with pieces of gorgonzola and radish sprouts.

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