Delicious String Bean, Arugula and Pasta Salad Recipe
Course: SaladDifficulty: EasyPrep time
30
minutesCalories per serving
300
kcalA healthy summer pasta salad!
Not all salads require lettuce and leaves. The pasta salad offers a fresh, tasty option to bring to the dining room table. The string bean, arugula and pasta salad recipe is the perfect appetizer to bring to any gathering or to serve at your own dinner party. This dish is simple yet elegant, and everyone will be talking for weeks about how delicious it is. Even better, it is easy to prepare, so you come out looking like a genius in the kitchen without all the effort.
Pasta salad is typically served chilled and is usually tossed in either mayonnaise, vinegar or an olive oil dressing. This dish is considered a summer or spring meal. Pasta salad is versatile, making it easy to serve when hosting a party. It can easily be made into a vegetarian or vegan meal. It can also be converted into an entree, by adding meat or seafood to it. No matter what you decide to do, there is no wrong way to serve pasta salad.
Not all salads require lettuce and leaves. The pasta salad offers a fresh, tasty option to bring to the dining room table. The string bean, arugula and pasta salad recipe is the perfect appetizer to bring to any gathering or to serve at your own dinner party. This dish is simple yet elegant, and everyone will be talking for weeks about how delicious it is. Even better, it is easy to prepare, so you come out looking like a genius in the kitchen without all the effort.
Pasta salad is typically served chilled and is usually tossed in either mayonnaise, vinegar or an olive oil dressing. This dish is considered a summer or spring meal. Pasta salad is versatile, making it easy to serve when hosting a party. It can easily be made into a vegetarian or vegan meal. It can also be converted into an entree, by adding meat or seafood to it. No matter what you decide to do, there is no wrong way to serve pasta salad.
Ingredients
1½ cups of baby arugula
¼ cup of toasted and chopped pine nuts
½ cup of extra-virgin olive oil
¼ cup of fresh lemon juice (approximately 2 lemons)
50 g (1½ oz) of finely grated Parmesan cheese
½ teaspoon of lemon zest
200 g (7 lbs) of dried pasta shells
100 g (4 oz) of trimmed green beans
Chili pepper
Coarse salt
Directions
- Add green beans to a large pot of boiling water until they are tender. This should take about four minutes.
- After the beans are nice and tender, transfer them to a bowl of ice-cold water using a slotted spoon. Keep the pot of boiling water, and do not drain it.
- Drain the beans and cut them into 2-inch pieces.
- Add the pasta to the pot of boiling water. Once al dente, drain the pasta, and put it on a rimmed baking sheet. Place the baking sheet in the refrigerator for 10 minutes. Once chilled, transfer the pasta to a large serving dish.
- Whisk the lemon juice and zest, and add ¾ teaspoon of salt and freshly ground pepper to taste. Add in the olive-oil, whisking until everything is well mixed. Drizzle the mixture over the pasta, and toss it until everything is well coated.
- Finally, add the pine nuts, beans and Parmesan cheese to the pasta. Toss the pasta until everything is evenly distributed and well coated. You finish by folding in the arugula, and topping off the dish with the shaved Parmesan cheese.
