Green Bean and Pasta Salad

Kana Okada
Serves 2| Hands-On Time: 20m | Total Time: 20m



  1. Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
  2. Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2 containers and refrigerate for up to 1 day.
By Sara Quessenberry,  October 2010

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