String Bean, Arugula, and Pasta Salad

52 Ratings
  • 5 14
  • 4 13
  • 3 16
  • 2 6
  • 1 3

Two types of beans—yellow wax and green—make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish. 

Martha Stewart Living, August 2008

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Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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

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Reviews (4)

52 Ratings
  • 5 14
  • 4 13
  • 3 16
  • 2 6
  • 1 3
Martha Stewart Member
07/21/2014
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!!!
Martha Stewart Member
05/25/2011
Worth the extra work and the vegetarians loved it. I added a bit more lemon and a bit of homemade pesto. Delicious.
Martha Stewart Member
08/27/2008
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!
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Martha Stewart Member
07/26/2008
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!
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