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Green Bean and Pasta Salad

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!
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!

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Ingredients

2.5 ounces of pasta
salt
1 green beans
1 , julienne sliced
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

Ingredients

Steps

1
Done

Bring a large pot of water to a boil. Add salt.

2
Done

Cook the pasta according to the package instructions. Drain and transfer the pasta in a salad bowl.

3
Done

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
Done

Add the carrots, cherry tomatoes, pomegranate seeds, soy sauce, and olive oil.

5
Done

Sprinkle some salt and combine all the ingredients.

6
Done

Place the baby spinach on the bottom of a large plate.

7
Done

If you desire, drizzle some more olive oil.

8
Done

Transfer the salad from the bowl to the plate.

9
Done

Top your salad with pieces of gorgonzola and radish sprouts.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

398 kcal
Calories
32 g
Protein
18 g
Fat
23 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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