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String Bean, Arugula, and Pasta Salad


Two types of beans -- yellow wax and green -- make up this colorful, substantial salad.

  • Servings: 8

Source: Martha Stewart Living, August 2008


  • 4 ounces green beans, trimmed
  • 4 ounces yellow wax beans, trimmed
  • Coarse salt
  • 1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
  • 1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
  • 1 ounce (1 1/2 cups) baby arugula


  1. Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.

  2. Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.

  3. Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.

  4. Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

Reviews Add a comment

  • CinciMoma
    21 JUL, 2014
    Another amazing recipe. This one is NOT a lot of work at all. I doubled the beans (have sooo many from my garden) and added a little bit more lemon zest + juice + salt otherwise as written. The arugula is such an incredible addition (also from my garden). This is definitely something I will make AGAIN. It would be fabulous with salmon, shrimp or other seafood. Thanks for this DELICIOUS recipe!!!
  • Susjenn
    25 MAY, 2011
    Worth the extra work and the vegetarians loved it. I added a bit more lemon and a bit of homemade pesto. Delicious.
    27 AUG, 2008
    I have made this multiple times and EVERYONE loves it, even those who claim not to like green beans! I, too, doubled the green beans and omitted the yellow beans. I also added minced garlic (to your preference), used WHEAT pasta, and did not toast or chop the pine nuts. The ARUGULA is key!
  • jessyka
    26 JUL, 2008
    This is an amazing recipe. The combo of oil and lemon is perfection. I omitted the yellow beans because they were not available in my market, and simply doubled the green. I also forgot to add arugula...but it was great! It might be tasty with shredded roasted chicken. Easy and worth a try!