Best Green Bean Pasta Salad Recipes

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD

Steps:

• Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
• Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
• Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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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.

SHRIMP, GREEN BEAN AND FETA PASTA SALAD

Steps:

• Have ready a large bowl of ice water.
• In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
• Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
• Meanwhile, prepare pasta according to package directions (cook until al dente.).
• Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
• In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
• Serve immediately, or cover tightly and refrigerate up to 2 days.

FRESH GREEN BEAN-PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
• Drain pasta mixture; rinse with cold water. Place in medium serving bowl.
• Add remaining ingredients; mix lightly.

GREEN BEAN PASTA SALAD FOR TWO

Steps:

• Combine pasta and vegetables in medium bowl.
• Mix dressing and cheese until blended. Add to pasta mixture; mix lightly.
• Refrigerate several hours or until chilled.