This recipe looked better than it was. First, too much oil. I'd cut that down by a tablespoon at least maybe two. I liked the lemon/garlic, but it needed something to make it pop. I felt it was pretty bland frankly. Maybe adding a little dijon to the dressing? I'd have to play with it if I try it again.
This is really quite good! We'll be making it pver and over again
The whole family enjoyed this. The only negative comment was the "spicy-ness" of the garlic for my 5-year old.
I was attracted to this dish first based on looks alone and then the short ingredient list, but was very disappointed. The dressing was too oily for my liking and my husband thought it tasted like grass (obviously not a fan of thyme).
This tasted better than any pasta salad I've had in recent memory. I didn't have gemelli, and I cut the olive oil back to 3 Tbls, but all of the other proportions I kept the same. I minced the garlic and was pleased with that change. I subbed toasted pine nuts for pistachios and they tasted great. We also had golden beets, lightly buttered, and a plate of cherry tomatoes and cucumber spears. If you have fresh haricot vert, this is a terrific recipe.
Excellent salad. Substituted grilled zucchini for green beans and skipped the nuts. The flavor was wonderful. Loved the lemon flavor. Will make this often.
I made this for my niece who is vegetarian and she loved it!
This was outstanding. I substituted another shape of pasta, and the rest of the composition is wonderful. I kept the recipe just as is. I thought it had perfect balance.
26.9 grams of fat! Yikes! I follow the Weight Watchers program and a serving of this works out to nearly 1/2 my daily "allowance." Not bad for dinner as a main dish, but I don't think that would satisfy. It was easy and quite yummy, though. As someone else said, I also added more green beans, should have cut the oil, and used pine nuts because I didn't have pistachios (love them, thought I had some on hand).
Outstanding recipe! So delicious! I loved the crispness of the green beans (fresh from the garden), the zestiness of the lemon, the heat from the garlic and shallots, and the crunchiness of the pistachios. The only changes I made were substituting sherry vinegar for the champagne vinegar and reducing the olive oil by one tablespoon. Otherwise, I followed the recipe as written. I will definitely be making this recipe many more times (lots of green beans to eat up!). Enjoy!
I used regular green beans and cooked them the night before. Also substituted dried thyme (so I halved the amount). I used the white wine vinegar, but think that the salad would be tasty with white balsamic vinegar next try. This would be a nice side for a pot luck dinner party. Would especially go well with a grilled chicken dish.
This is a fabulous salad although I would make some adjustments in the future. It was a little too lemony for me, so next time I would reduce the lemon zest to 1 to 1 1/2 tbsp. Also, I would add another 1/2 cup of green beans. I'm not a big fan of pistachios, so I subbed roasted pine nuts instead. I paired this recipe with Lemon Cream pie (another Cooking Light recipe) for dessert and Nut Crusted Chicken Cutlets from Cooks magazine. All complimented each other very nicely.
Tastes great without tasting "light." I couldn't find gemelli so I used Barilla cellentani; that worked very well. I also used regular frozen green beans-- some I broke into smaller pieces. This would be a great pot-luck dish, and it is delicious at room temp or chilled (although the olive oil will solidify, so let it sit out for a bit). I made a double recipe for two of us-- not sure what I was thinking!!-- and it was all I could do not to pick at the dish for our entire after-dinner conversation. It will give you onion/garlic breath though, so don't use it for date night. :o)
Could not stop eating this!