Green Bean Pasta Salad With Lemon Thyme Vinaigrette Recipes

THYME VINAIGRETTE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, salt and pepper; shake well. Serve with salad. Store in the refrigerator; shake before serving.

GREEN BEAN PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.

GREEN BEAN PASTA SALAD WITH LEMON THYME VINAIGRETTE

Steps:

• 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.
• Place pasta mixture, thyme, and 3 teaspoons lemon zest in a large bowl; toss gently to combine.
• 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.
• Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

FUSION SALAD WITH LEMON-THYME VINAIGRETTE

Steps:

• Whisk together first 9 ingredients; refrigerate, covered.
• Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
• To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE

Steps:

• Boil beans in salted water for 5 minutes, or until crisp-tender.
• Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
• In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
• In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.