GREEN BEAN PASTA SALAD
I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. -Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
GREEN BEAN PASTA SALAD WITH LEMON THYME VINAIGRETTE
Make and share this Green Bean Pasta Salad With Lemon Thyme Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
- Place pasta mixture, thyme, and 3 teaspoons lemon zest in a large bowl; toss gently to combine.
- Whisk together pistachios, next 5 ingredients, and remaining 2 teaspoons lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended.
- Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.
Nutrition Facts : Calories 522.5, Fat 22.4, SaturatedFat 3, Sodium 590.5, Carbohydrate 75.5, Fiber 12.3, Sugar 2.7, Protein 9.4
SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING
Provided by Aida Mollenkamp
Categories side-dish
Time 9m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
- Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
- In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.
GREEN BEANS WITH LEMON VINAIGRETTE
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat these green beans within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 4
Steps:
- Blanch green beans in boiling water, then plunge them into an ice bath to stop the cooking.
- Toss with a vinaigrette made with olive oil, lemon juice and a tiny bit of minced garlic. (To turn this into a main dish, sear some tuna until crusty on the outside, but still raw in the middle. Cut into thick slices or chunks, and toss with the green beans and dressing.)
FRESH GREEN BEAN-PASTA SALAD
This colorful pasta salad features cooked penne tossed with fresh green beans and tomatoes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
- Drain pasta mixture; rinse with cold water. Place in medium serving bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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LEMONY GREEN BEAN PASTA SALAD RECIPE | MYRECIPES
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- Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta and green beans with cold water; drain well.
- Whisk together 1/4 cup pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Top the pasta with chopped pistachios and Parmesan.
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- Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
- Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
- Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.
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