Food & Cooking Recipes Salad Recipes String Bean, Arugula, and Pasta Salad 3.6 (52) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 17, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients 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 ½ teaspoon finely grated lemon zest ¼ cup fresh lemon juice (from about 2 lemons) Freshly ground pepper ½ cup extra-virgin olive oil 1 ounce pine nuts, toasted and coarsely chopped (¼ cup) 1 ½ ounces Parmesan cheese, ½ ounce finely grated (½ cup), 1 ounce shaved with a vegetable peeler (½ cup) 1 ounce (1 ½ cups) baby arugula 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. 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. Rate it Print