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!
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 seedsHow to Cook Green Bean and Pasta Salad
- Bring a large pot of water to a boil. Add salt.
- Cook the pasta according to the package instructions. Drain and transfer the pasta in a salad bowl.
- 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.
- Add the carrots, cherry tomatoes, pomegranate seeds, soy sauce, and olive oil.
- Sprinkle some salt and combine all the ingredients.
- Place the baby spinach on the bottom of a large plate.
- If you desire, drizzle some more olive oil.
- Transfer the salad from the bowl to the plate.
- Top your salad with pieces of gorgonzola and radish sprouts.