Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

Green Bean Pasta Salad with Lemon-Thyme Vinaigrette Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Casarecce [cah-sah-RECH-ee] pasta looks similar to a scroll with the long sides curled inward toward the center.


Makes 4 to 6 servings
Total time: 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes


12 ounces uncooked casarecce pasta*
1/2 pound haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted, salted pistachios
2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese


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 tsp. lemon zest in a large bowl; toss gently to combine.

3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

*Penne pasta may be substituted.


We tested with Whole Foods Market Organic Casarecce pasta.

Barbara Lauterbach,

Southern Living

March 2012
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