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Pennette salad with Salami/Salametti, green beans and walnuts

If you're a pasta salad fan, you'll love the combination of these colorful ingredients. Cook the pasta al dente, so it's firm enough to hold its own when tossed with toppings.
  • Serves: 4
  • Prep time 15 min, Cooking time: 20 min
  • Easy and fun
  • Appetizers
  • Appetizers
  • Breakfast
  • Déjeuner
  • Hors d’oeuvres
  • Kid friendly
  • Main course
  • Main course
  • Pizza
  • Plaisir pour les enfants
  • Salad
  • Salad
  • Sandwich
  • Ingredients
    • 3/4 lb (375 g) little pennette
    • 1 lb (454 g) green beans, cut
    • 1/4 lb (115 g) diced Roma Salami Genoa or Roma Salametti
    • 2 tablespoons (30 ml) olive oil
    • 1 clove garlic, finely chopped
    • 1/3 cup diced red onion
    • 1/2 cup (125 ml) walnuts, toasted and chopped
    • 1/2 cup (125 ml) sliced aged cheddar
    • Salt and pepper
  • Preparation
    • 1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package. Toss the green beans in the boiling water for the remaining 5 minutes of the pasta cooking time. Drain combo reserving 1 cup of cooking water.
    • 2 Cut the salami into bite size pieces and slice the cheddar.
    • 3 Finely chop the garlic and onion.
    • 4 Add the topping sand walnut to the pasta mix. Drizzle the olive oil Season with salt and pepper.

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