I used penne pasta and regular green beans and this recipe was fantastic! The champagne vinegar was hard to find and expensive ($10 for a tiny bottle) but well worth it for the flavor. My two year old and four year old liked it too!
Green Bean Pasta Salad with Lemon-Thyme Vinaigrette
amyviolin Posted: 07/02/12
VirginiaLaurie Posted: 06/23/12
Very good! I used orzo pasta, less lemon zest, less olive oil, red onions instead of shallots. This was a great way to use fresh green beans from my garden! It made a delicious side with burgers and corn on the cob.
Suziqd1 Posted: 04/26/12
This was a HUGE hit. I used raw hazel nuts instead of pistachios. Added Chicken and shaved parmesan the next night and it received stellar reviews.
shny132 Posted: 03/07/12
Easy to make, pretty salad to look at with a good flavor. Love the onion and garlic, but wouldn't recommend eating it at a dinner party where you are trying to avoid garlic breath.
RamblinRain Posted: 09/05/13
We loved the robust flavor in this dish! I made a number of modifications since I was working with what I had in the house: Used limes for zest (4 small ones), dried thyme (2 teaspoons) and whole wheat pasta (cut it back to 8 oz so that it wouldn't be pasta-heavy). We will be making this again.
LauraWilczek Posted: 07/20/13
I used a pasta called torcetti and added the juice of 1 whole lemon and a little more vinegar and olive oil....This dish is the best!!!!!!!!!!!!!! i have served it to a party of women with chicken and delivered food to special people They rave about it and everyone wants the rescipe! the men love it as well!
alicetn6 Posted: 08/21/13
This is indeed delicious, but did not take 30 minutes to make. Just cutting the haricots vert in half took me 25 minutes (did anyone else just skip this step?). Time total was about an hour and fifteen minutes, and I had enough chopped pistachios leftover from another recipe.