green bean and pasta salad

From Real Simple magazine *Original recipe calls for fresh parsley and black pepper, but I omit
green bean and pasta salad
green bean and pasta salad

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • See directions

Directions

Cook 4 ounces (1 1/4 cups) penne according to the package directions, adding 4 ounces of green beans (halved crosswise; about 1 cup) during the last 3 minutes of cooking. Drain and run under cold water to cool. Toss the cooled pasta and green beans with 1 cup canned red kidney beans (rinsed), 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, and 1/2 teaspoon kosher salt. Divide the salad between 2 containers and refrigerate for up to 1 day.

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