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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Genovese Pasta Salad

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 45 min
  • Active: 15 min
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Directions

  1. Toss 8 ounces green beans with olive oil, salt and pepper on a baking sheet. Quarter 1 pound small red-skinned potatoes; toss with olive oil, salt and pepper on a separate baking sheet. Roast at 425 degrees F until the vegetables are browned, 15 minutes for the green beans and 25 to 30 minutes for the potatoes; let cool. Cook 8 ounces gemelli as the label directs. Drain, then toss with 1/4 cup olive oil and the zest of 1 lemon; let cool. Add the beans and potatoes, the juice of 1/2 lemon, 1/2 cup chopped basil and 1/4 cup toasted pine nuts; toss. Top with shaved Parmesan.

Photograph by Bobbi Lin

Categories:

Pasta Salad Beans and Legumes Green Bean Potato Side Dish

More from:

Cookout Sides & Salads

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2 Reviews
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Anonymous

Loved this recipe for a new twist to pasta salad. Followed the recipe but I did add garlic powder to the olive oil for the beans and potatoes. I served it warm with a sprinkle of lemon pepper. It wa the perfect side with Giada’s sausage and pepper recipe.

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