How to Make Pasta Salad With Green Beans and Red Cabbage

A light and healthful pasta salad perfect for a last-minute dinner guest, picnic or potluck. Serves 4 to 6.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Citrus Reamer
• Colanders
• Mixing Bowls
• Saucepans
• Stockpots
• Wire Whisks
• 1/2 head chopped red cabbage
• 1/2 tsp ground cumin
• 1 tsp curry powder
• 3 tbsp. extra-virgin olive oil
• 1/2 lb blue lake green beans
• 1/2 lemon
• 1 package rainbow pasta

1. Prepare the pasta al dente per package directions. Set aside.
2. Clean the green beans and trim off the ends. Place them in a saucepan of boiling water and cook until they're crisp and bright green, about 5 minutes. Set aside.
3. Place the cabbage in a saucepan of boiling water and cook until al dente, about 3 minutes. Set aside.
4. Combine the lemon juice, curry powder, cumin and olive oil in a bowl and whisk together.
5. Combine the pasta, green beans, cabbage and olive oil mixture in a large bowl and toss.

Tips & Warnings

• Watch the vegetables closely to make sure they don't overcook. The beans and cabbage should be crunchy yet soft.
• Serve the pasta salad slightly warm (as it is when just prepared) or at room temperature.
• Any chunky pasta will work in this salad.