Lemony Pasta Salad With Green Beans Arugula Recipes

GREEN GODDESS PASTA SALAD

Steps:

• Cook pasta according to directions in heavily salted water. 2-3 minutes before it's finished cooking, add the broccoli florets and spinach to the pasta water. Drain and rinse the pasta and veggies together in a colander, and run cold water over it to rinse and cool it off.
• Meanwhile, mix the minced garlic (1 clove), kosher salt (1 teaspoon), olive oil (1/3 cup) and lemon juice (about 2 tablespoons) in the bottom of a large bowl. Whisk together until emulsified. Taste, adjust seasoning if necessary. (If you are making this ahead of time, remove half the dressing and reserve for later in a separate bowl or container.)
• Add the cooled pasta, broccoli, and spinach to the bowl with the dressing, along with the two diced avocados, pumpkin seeds (1/2 cup), and parmesan cheese (1/4 cup), if using. Toss everything together.
• Serve. If making ahead of time: cover, refrigerate, and toss with remaining dressing just before serving. If you have leftovers, an extra drizzle of olive oil and squeeze of lemon juice will help revive it if it's a bit dry.

GREEN BEAN PASTA SALAD

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.

NEELY'S LEMON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
• In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
• Trim the ends of the asparagus and cut into bite-size pieces on the bias.
• Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
• Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

LEMONY WHITE BEAN AND ARUGULA SALAD

Steps:

• Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
• Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss well to coat. Serve.

STRING BEAN, ARUGULA, AND PASTA SALAD

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.

GREEN BEANS AND ARUGULA

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.

LEMONY PASTA SALAD WITH GREEN BEANS & ARUGULA

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.

LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.