String Bean, Arugula and Pasta Salad


Back at work after baby has unfortunately led to a decrease in cooking.  When you only get to make something blogworthy about once a week, it is hard to find time to take pictures, edit, and write the post.  With a lot more to juggle now, cooking has taken a turn toward simpler recipes.  Recipes that can be put on the table quickly or prepared ahead of time are key now.  With a teacher husband who has an early lunch period and an almost two year old who wants dinner by 5:30pm, it’s all about fast or they get crabby!

This salad does require a few steps, BUT they can be done in advance.  You could easily cook the pasta an the beans the day before.  The cheese can be grated and shredded ahead of time, and even the dressing could be mixed the day before.  Leaving you only to compose the salad before you’re ready to eat!  This salad is hearty enough for meal in my opinion, but it will pair well with any meat you throw on the grill.

String Bean, Arugula and Pasta Salad, adapted from Martha Stewart

String Bean, Arugula and Pasta Salad


  • 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)
  • about 2 ounces (2 cups) baby arugula


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.

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