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3 June, 2018

Lemony Pasta Salad With Green Beans And Arugula

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Lemony Pasta Salad With Green Beans And Arugula

Woman’s Day reader Marjorie Sayer created this spring salad for her potluck dinner club that she started to meet people in her community. It combines the sweetness of green beans with the creamy saltiness of feta and is balanced by hearty pasta and peppery arugula.

CAL/SERV:253
YIELDS:6
PREP TIME:hours 15 mins
TOTAL TIME:hours 25 mins
INGREDIENTS
8 oz. spiral pasta (such as cavatappi)
8 oz. green beans
lemon
2 tbsp. olive oil
2 tbsp. Parmesan
2 tsp. Dijon mustard
splash Worcestershire sauce
clove garlic
kosher salt
Pepper
2 c. baby arugula
DIRECTIONS
  1. Cook pasta according to package directions, adding green beans during 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 lemon; thinly slice. In a large bowl, squeeze 2 tablespoon lemon juice. Whisk in olive oil, Parmesan, mustard, Worcestershire, garlic, and 1/4 teaspoon each salt and pepper.
  3. Add pasta, green beans, and lemon zest and toss to coat. Fold in arugula and feta.




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