From Meatless
1. Blanch green beans in a pot of boiling salted water about 3 minutes (beans should be tender and bright). Transfer to a colander and rinse with cold water.
2. Add pasta to a pot of boiling water and cook until al dente. Drain and rinse under cold water.
3. In a large bowl, whisk together vinegar, garlic, 1/2 teaspoon salt. Whisk in the olive oil in a steady stream, and season with pepper.
4. Add celery, beans/peas and green beans to the vinaigrette, en add pasta and toss well to combine. Cover and let pasta salad marinate for at least one hour and up to one day in refrigerator.
5. Just before serving, stir in shredded basil, season with salt and pepper, and garnish with basil leaves.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 140 | ||
Calories from Fat: 80 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.5mg | 2 % | |
Potassium 270.2mg | 7 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 7.2g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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