1¼ cups penne (or farafalle .. my favourite!)
1 cup green beans halved crosswise
1 cup canned red kidney beans (rinsed)
½ cup chopped flat leaf parsley
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper
1 Cook the penne according to package directions adding the green beans during the last 3 minutes of cooking.
2 Drain and run under cold water to cool.
3 Toss the cooled pasta and green beans with the remaining ingredients.
Divide the salad between 2 containers and refrigerate for up to 1 day.
