Green bean and pasta salad
Discover the perfect harmony of tender green beans, al dente pasta, and zesty dressing in this delightful salad. A burst of freshness and flavors awaits!
Ingredients:
- 340g casarecce or other short pasta
- 340g sugar snap peas, halved
- ¼ cup plus 1 Tbsp. olive oil, divided
- 2 teaspoons finely chopped shallot (from 1 shallot)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
- 1 teaspoon kosher salt, plus more for water
- ½ teaspoon freshly ground black pepper
- ½ cup loosely packed fresh mint leaves, torn
- ¼ cup thinly sliced radishes
- 30g ricotta salata cheese, grated (about ¼ cup)
Instructions:
- Start by boiling a large saucepan full of water seasoned with plenty of salt. Once boiling, add the pasta and cook for 9 minutes, stirring occasionally. After 9 minutes, add snap peas and continue cooking without stirring until the pasta is cooked but still firm to the bite and the peas are slightly tender, about 2 minutes. Drain the pasta and peas, then return them to the pan. Drizzle 1 tablespoon of oil over the pasta and peas and mix well. Allow the mixture to cool for 5 minutes.
- While the pasta is cooking, mix shallot, mustard, honey, lemon zest and juice, salt, and pepper in a large bowl. Gradually whisk in the remaining 1/4 cup of oil until the dressing is smooth.
- Add the cooked pasta and peas to the shallot dressing and toss together. Mix in the mint and radishes, then sprinkle with cheese on top.
Summary:
- Calories: 1607 kcal
- Fat: 45 g
- Protein: 83 g
- Carbs: 221 g
- Potassium: 3287 mg
- Magnesium: 389 mg