Green Bean Pasta Salad With Lemon Thyme Vinaigrette

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Total Time
10 mins
10 mins

Southern Living March 2012

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  1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
  2. Place pasta mixture, thyme, and 3 teaspoons lemon zest in a large bowl; toss gently to combine.
  3. Whisk together pistachios, next 5 ingredients, and remaining 2 teaspoons lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended.
  4. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.