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
Recipes that Fit 