Penne Salad With Italian Green Beans and Gorgonzola

• 6 ounces dry penne pasta (ziti, elbow macaroni or other short pasta)
• 8 ounces fresh Italian cut green beans, trimmed and bias-sliced into 1-inch pieces or 1 (9 ounce) package frozen Italian cut green beans, thawed
• 13 cup fat-free Italian salad dressing
• 1 tablespoon snipped fresh tarragon or 12 teaspoon dried tarragon, crushed
• 12 teaspoon fresh ground black pepper
• 2 cups torn radicchio or 1 cup finely shredded red cabbage
• 4 cups fresh spinach leaves, cleaned, trimmed, and shredded
• 12 cup crumbled gorgonzola (2 ounces)

1. Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking.
2. (Or, add frozen and thawed beans the last 3 to 4 minutes.
3. ).
4. Rinse pasta and beans well under cold running water; drain thoroughly.
5. In a large mixing bowl combine Italian dressing, tarragon, and pepper.
6. Add pasta, beans, and radicchio or cabbage; toss gently to coat.
7. Serve on a bed of shredded spinach and top with the Gorgonzola cheese.

penne pasta, green beans, italian salad dressing, tarragon, ground black pepper, torn radicchio, fresh spinach leaves, gorgonzola

Taken from www.food.com/recipe/penne-salad-with-italian-green-beans-and-gorgonzola-172015 (may not work)