Creamy Green Bean Fusilli Pasta Salad

Name: Creamy Green Bean Fusilli Pasta Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1 (300 G) PKG CATELLI® SuperGreens Fusilli; 1 1/2 (375 mL) cups chopped green and/or yellow beans; 2 (500 mL) cups Halved grape tomatoes; 1/2 English cucumber, diced; 2 Green onions, finely chopped; 1 ripe avocado, cubed; 1/2 (125 mL) cup packed basil leaves; 1/4 (60 mL) cup lemon juice; 2 (30 mL) tbsp each water and olive oil; 2 Cloves garlic, minced; 1 (5 mL) tsp each finely grated lemon zest and salt; 1/2 (2 mL) tsp pepper

Perfect for picnic season, this fresh pasta salad tastes like summer. Your friends and family will want this recipe.

Vegetarian Short

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

10 minutes

Cook time

5 minutes

Servings

8 servings

Catelli SuperGreens Fusilli

Ingredients

8 servings

1 (300 G) PKGCATELLI^® SuperGreens Fusilli

1 1/2 (375 mL) cupschopped green and/or yellow beans

2 (500 mL) cupsHalved grape tomatoes

1/2English cucumber, diced

2Green onions, finely chopped

1ripe avocado, cubed

1/2 (125 mL) cuppacked basil leaves

1/4 (60 mL) cuplemon juice

2 (30 mL) tbspeach water and olive oil

2Cloves garlic, minced

1 (5 mL) tspeach finely grated lemon zest and salt

1/2 (2 mL) tsppepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook green beans in a large pot of boiling, salted water for 4 minutes; add fusilli after 1 minute of cooking. Drain and rinse under cold running water; drain well. Toss with grape tomatoes, cucumber and green onions.

Step 2

Meanwhile, combine avocado with basil, lemon juice, water, olive oil, garlic, lemon zest, salt and pepper in a food processor or blender. Blend until smooth (add a little extra water if needed to adjust to a pourable consistency).

Step 3

Add dressing to fusilli mixture and toss to coat.

Step 4

Prepare this dish up to 24 hours in advance, reserving the salad and dressing separately. Combine everything just before serving. To serve the salad as an entrée, increase the protein intake by adding chopped cooked chicken, cooked shrimp or drained canned chickpeas.