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Green Bean Pasta Salad Recipe

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I like to prepare this special pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked spiral pasta
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/8 teaspoon cayenne pepper
  • 1 cup cubed fully cooked ham
  • 4 green onions, thinly sliced
  • 2 tablespoons minced fresh parsley
  • 1 to 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
  • Salt to taste
  • 1 cup chopped walnuts, toasted

Directions

Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
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. Yield: 10 servings.
Originally published as Green Bean Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p214

Nutritional Facts

3/4 cup: 246 calories, 14g fat (2g saturated fat), 7mg cholesterol, 184mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 9g protein.

  • 8 ounces uncooked spiral pasta
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/8 teaspoon cayenne pepper
  • 1 cup cubed fully cooked ham
  • 4 green onions, thinly sliced
  • 2 tablespoons minced fresh parsley
  • 1 to 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
  • Salt to taste
  • 1 cup chopped walnuts, toasted
  1. Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
  2. 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.
  3. Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving. Yield: 10 servings.
Originally published as Green Bean Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p214

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