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Creamy Green Bean Fusilli Pasta Salad

Perfect for picnic season, this fresh pasta salad tastes like summer. Your friends and family will want this recipe.
Vegetarian
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Prep time
icon-clock-110 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-18
Creamy Green Bean Fusilli Pasta Salad
Catelli SuperGreens Fusilli

Ingredients

  • 1 PKG (300 G) CATELLI® SuperGreens Fusilli
  • 1 1/2 cups (375 mL) chopped green and/or yellow beans
  • 2 cups (500 mL) halved grape tomatoes
  • 1/2 English cucumber, diced
  • 2 green onions, finely chopped
  • 1 ripe avocado, cubed
  • 1/2 cup (125 mL) packed basil leaves
  • 1/4 cup (60 mL) lemon juice
  • 2 tbsp (30 mL) each water and olive oil
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) each finely grated lemon zest and salt
  • 1/2 tsp (2 mL) pepper

Cooking Steps

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.

Tip

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.