Green Beans & Peppers With Pasta Shells

The easy way to make pasta salad that looks (and tastes) great—without maxing out your daily carb allotment.

Green Beans Pepper Shells
Trinh Le

Most pasta salad recipes call for a whole pound of pasta, while this lightened version calls for only 6 ounces. Fresh green beans, peppers, and olives help bulk the portion and provide antioxidants, phytonutrients, and healthy fat.

Nutrition Information (per 1½ cup serving)

Calories: 311, Protein: 10 grams, Fat: 13 grams, Carbs: 41 grams, Sugar: 5 grams

Recipe and photo by Trinh Le, M.P.H., R.D., of Fearless Food RD

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Prep time

15 min.

Cook time

7 min.

  • 6 oz shells
  • 1/2 lb. fresh green beans, cut into 1" pieces
  • 2 Tbsp olive oil
  • 1/4 small onion, finely diced
  • 1 large red pepper, cut into 1" pieces
  • 1/2 cup sliced pitted olives
  • Salt and pepper, to taste
  • 2-oz goat cheese
  • 1/4 cup chopped Italian parsley (optional)

Cook the shells according to packaged instructions.

Microwave the green beans for about one minute. You'll cook it all the way in the next few steps.

Heat the oil in a medium skillet over medium-high heat. Sauté the onion and pepper until soft.

Add the green beans and olives and cover with a lid. Simmer on low heat for 5-7 minutes.

Add the cooked shells and goat cheese into the vegetable mixture. Toss until well-combined.