Mar 142012
 

Between the spring like weather and the time change, it seemed the right time to make some pasta salad.  I had seen this recipe in Real Simple, but it’s not quite green bean season yet and I didn’t have any fresh parsley either.  With frozen green beans and pantry spices, I forged ahead.  I am so glad I did; the pasta salad was a great change of pace, and quite colorful.

 

 

 

Green Bean Pasta Salad

2 c. whole wheat penne, cooked until al dente
1 (16 oz.) bag frozen green beans, steamed
1 (15 oz.) can kidney beans, rinsed and drained
3 T olive oil
3 T lemon juice
Thyme, Salt, and Pepper, to taste

Mix all ingredients in a large bowl.  Season to taste and serve.

-Adapted from Real Simple

 

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