Green Bean Pasta Salad For Two Recipes

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GREEN BEAN PASTA SALAD



Green Bean Pasta Salad image

I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. -Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked spiral pasta
1 pound fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup olive oil
2 tablespoons white wine vinegar
1/8 teaspoon cayenne pepper
1 cup cubed fully cooked ham
4 green onions, thinly sliced
2 tablespoons minced fresh parsley
1 to 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
Salt to taste
1 cup chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD



Summery Shrimp and Green Bean Pasta Salad image

Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

LEMONY ORZO TWO BEAN SALAD



Lemony Orzo Two Bean Salad image

Green beans pair with Progresso® cannellini beans in this refreshing pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

1 cup uncooked orzo or rosamarina (rice-shaped) pasta (6 oz)
1 1/2 cups frozen cut green beans
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup coarsely chopped red bell pepper
1/3 cup pitted kalamata olives, halved
3 tablespoons sliced green onions (3 medium)
1/2 cup crumbled feta cheese (2 oz)
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
  • In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
  • Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
  • Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g

CRANBERRY BEAN SALAD



Cranberry Bean Salad image

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Provided by Soup Loving Nicole

Categories     Salad     Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

Steps:

  • Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  • Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA



Pasta With Green Beans and Almond Gremolata image

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup sliced almonds
Scant 1/3 cup finely chopped celery leaves or parsley leaves
1 tablespoon lemon zest (from 1 medium lemon), plus more for serving
1 garlic clove, grated
Kosher salt
1 pound gemelli, campanelle or cavatappi
3/4 pound string beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
4 tablespoons unsalted butter
1/4 cup grated Pecorino or Parmesan, plus more for serving
Kosher salt, to taste

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
  • Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
  • While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
  • Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams

GREEN BEAN PASTA SALAD FOR TWO



Green Bean Pasta Salad for Two image

A sprinkle of Parmesan is the finishing touch on this zesty (and easy-to-make!) Green Bean Pasta Salad for Two.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 2 servings

Number Of Ingredients 7

3/4 cup cooked small pasta shells
1/2 cup cut fresh green beans (1 inch lengths), blanched
1/4 cup shredded carrots
1/4 cup chopped red peppers
1 Tbsp. chopped red onions
2 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Combine pasta and vegetables in medium bowl.
  • Mix dressing and cheese until blended. Add to pasta mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING



Green Bean and Tofu Salad With Peanut Dressing image

Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Salt
1/4 cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon granulated sugar
1/4 teaspoon red-pepper flakes, plus more for sprinkling
12 ounces green beans, trimmed and cut into 2-inch lengths
1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes

Steps:

  • Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
  • Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Salt and pepper
6 ounces small pasta shells
3/4 pound green beans, trimmed and cut into thirds
2 tablespoons Dijon mustard
1/3 cup red-wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 scallions (white parts only), thinly sliced
5 stalks celery, thinly sliced

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.
  • In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.

Nutrition Facts : Calories 348 g, Fat 15 g, Fiber 8 g, Protein 9 g, SaturatedFat 2 g

STRING BEAN, ARUGULA, AND PASTA SALAD



String Bean, Arugula, and Pasta Salad image

Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

4 ounces green beans, trimmed
4 ounces yellow wax beans, trimmed
Coarse salt
1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (from about 2 lemons)
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
1 ounce (1 1/2 cups) baby arugula

Steps:

  • Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
  • Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
  • Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
  • Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

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59 SUMMER SALAD RECIPES FOR A CRISP, COOL, REFRESHING BITE
2022-06-28 The prep time for this dish is minimal: Stir together four ingredients to make the sauce and spread it on a platter, char the beans for about four minutes and place them on top of the sauce, and ...
From bonappetit.com
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EASY GREEK PASTA SALAD RECIPE - HOW TO MAKE GREEK PASTA SALAD
2021-04-13 Cook the pasta according to package directions. Drain, rinse with cold water, and let cool. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, lemon juice, salt, black pepper, and dried oregano. Add the tomatoes and red onions, and let sit for 10 minutes. Add the cooled pasta, cucumbers, olives, capers, and herbs.
From thepioneerwoman.com
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THREE-BEAN PASTA SALAD RECIPE | SOUTHERN LIVING | MYRECIPES
Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl. Step 3. Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently.
From myrecipes.com
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Top Asked Questions

How do you Cook Pasta with green beans?
Add the pasta to the same water, and cook until al dente. Drain, rinse, and pat dry. Put in a large bowl, and add the green beans, cherry tomatoes, and mozzarella.
How to cook green bean salad with tomatoes?
Drain well, pat dry and place the beans on a large platter or in a large bowl. Add the tomatoes, Parmesan cheese, basil, and red onion. Gently toss with tongs. Whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. Drizzle the dressing over the green bean salad and gently toss.
What is the best beans and pasta mix recipe?
Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl. Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently.
How do you make the perfect pasta salad?
Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving. Instead of snapping off the ends of each green bean like Grandma did, trim a bunch in seconds.

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