String Bean Arugula And Pasta Salad Recipes
GREEN BEAN PASTA SALAD
I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. -Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
STRING BEAN, ARUGULA, AND PASTA SALAD
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.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- 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.
STRING BEAN & ARUGULA SALAD
Provided by John Schlimm
Categories Salad Side Vegetarian Backyard BBQ Green Bean Arugula Grill Grill/Barbecue Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Heat the grill to medium-high.
- In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.
GREEN BEANS AND ARUGULA
Provided by Ian Knauer
Categories Citrus Garlic Vegetable Side Sauté Quick & Easy Green Bean Summer Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
LEMONY PASTA SALAD WITH GREEN BEANS & ARUGULA
Saw this recipe in the current issue of Womans Day magazine. It sounds really good so wanted to share it.
Provided by Judy W
Categories Salads
Time 25m
Number Of Ingredients 11
Steps:
- 1. Cook the pasta according to package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
- 2. Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice. In a large bowl, squeeze 2 Tbsp. lemon juice. Whisk in the olive oil, parmesan, mustard, worcestershire, garlic and 1/4 tsp. each salt and pepper.
- 3. Add the pasta, green beans and lemon zest and toss to coat. Fold in the arugula and the feta.
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LEMONY PASTA SALAD WITH GREEN BEANS AND ARUGULA RECIPE
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- Cook pasta according to package directions, adding green beans during last 3 minutes of cooking.
- Drain and run under cold water to cool. Meanwhile, using a vegetable peeler, remove 3 strips of zest from lemon; thinly slice.
- Whisk in olive oil, Parmesan, mustard, Worcestershire, garlic, and 1/4 teaspoon each salt and pepper.
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