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String Bean, Arugula, and Pasta Salad

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

Source: Martha Stewart Living, August 2008
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Ingredients

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  • 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!!!
    Reply
  • 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.
    Reply
  • DAFONSECAP
    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!
    Reply
  • 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!
    Reply

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