SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD
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
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
FRESH GREEN BEAN-PASTA SALAD
This colorful pasta salad features cooked penne tossed with fresh green beans and tomatoes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
- Drain pasta mixture; rinse with cold water. Place in medium serving bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
GREEN BEAN PASTA SALAD
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
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.
TWO BEAN SALAD
Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.
GREEN BEAN PASTA SALAD FOR TWO
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
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
TWO BEAN & HERB SALAD
Rustle up this easy bean & herb salad with green beans and cannellini beans. It's a lovely summer side dish to a barbecue or al fresco meal
Provided by Barney Desmazery
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
- Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.
Nutrition Facts : Calories 169 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL
A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.
TWO-BEAN PASTA SALAD
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 3 minutes. Remove from boiling water with a slotted spoon and run under cold water to stop the cooking; set aside.
- Add pasta to the same boiling water and cook until al dente. Drain and rinse under cold water.
- In a large bowl, whisk together vinegar, garlic, 1/2 teaspoon salt, and sugar, if using. Whisk in the oil in a steady stream, and season with 1/4 teaspoon black pepper.
- Add celery, peas or beans, and green beans to the vinaigrette, then add pasta and toss well to combine. Let pasta salad marinate for at least 1 hour.
- Just before serving, stir in shredded basil. Season to taste with salt and pepper.
Nutrition Facts : Calories 433 g, Fat 19 g, Fiber 10 g, Protein 13 g
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- Toss the cooked pasta with a little olive oil to prevent it from sticking (and to make it extra yummy). Heat a little bit of olive oil in a large skillet over medium heat. Add the green beans and the garlic cloves (if using, which I recommend because it’s delicious) and saute quickly just until the garlic is fragrant and the green beans turn bright green and tender. Toss the green beans and garlic with the pasta. Place in the fridge to cool for 15-20 minutes otherwise you’ll wilt the spinach.
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