Green Bean Pasta Salad

Russ Myers


A proper Italian pasta dish is lots of pasta dressed with a little sauce. The pasta is the star.

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4 / 6


15 Min


15 Min


Stove Top


1 pkg
( 9 oz ) frozen or 1 pound can ( 2 cups ) french style green beans
1/2 c
finely diced cooked ham
1 dash(es)
salt, to taste
1 dash(es)
pepper, to taste
1 medium
tomato, cut in wedges, or salad tomatoes cut in half
1 1/4 c
pasta, bite-size – fusilli, rigatoni, penne
1/4 c
1/4 c
plain or greek yogurt
1 Tbsp
dijon-style mustard
1 Tbsp
lemon juice
2 Tbsp
fresh chives, snipped
2 Tbsp
fresh basil, snipped
1 Tbsp
olive oil, for salads

Directions Step-By-Step

Cook pasta according to package directions, drain, rinse in cold water and toss with olive oil.
Top and tail beans, cut into 1 inch lengths.
Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.
Add beans and blanch for 3 minutes, or till tender, drain
Or heat canned beans and drain.
While the beans cook fill a large bowl or pan 3/4 full of cold water.
When the beans are done, drain and dump into the cold water. Swirl around until cool then drain and set aside.
Snip herbs.
Cut cherry tomatoes in half.
Cut ham into inch squares (or cubes depending on how thick) – or larger if you prefer.
In small bowl whisk mayonnaise, yogurt, mustard and lemon juice.
Put pasta, ham, beans, herbs and tomatoes in large salad bowl.
Add mayonnaise dressing and toss lightly to combine – a tongs works well. Serve.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy