How to Make Pasta Salad With Green Beans and Red Cabbage

A light and healthful pasta salad perfect for a last-minute dinner guest, picnic or potluck. Serves 4 to 6.

Ingredients:
1/2 head chopped red cabbage
1/2 tsp ground cumin
1 tsp curry powder
3 tbsp. extra-virgin olive oil
1/2 lb blue lake green beans
1/2 lemon
1 package rainbow pasta

Steps:

1. Prepare the pasta al dente per package directions. Set aside.
2. Clean the green beans and trim off the ends. Place them in a saucepan of boiling water and cook until they're crisp and bright green, about 5 minutes. Set aside.
3. Place the cabbage in a saucepan of boiling water and cook until al dente, about 3 minutes. Set aside.
4. Combine the lemon juice, curry powder, cumin and olive oil in a bowl and whisk together.
5. Combine the pasta, green beans, cabbage and olive oil mixture in a large bowl and toss.

Tips:

Watch the vegetables closely to make sure they don't overcook. The beans and cabbage should be crunchy yet soft.

Serve the pasta salad slightly warm (as it is when just prepared) or at room temperature.

Any chunky pasta will work in this salad.