Lemony Pasta Salad with Green Beans and Arugula


Lemony Pasta Salad with Green Beans and Arugula:

8 oz. wheat elbow macaroni

8 oz. green beans, trimmed and cut into thirds

 1 lemon

2 Tbsp olive oil

2 Tbsp Parmesan

2 tsp Dijon mustard

Splash of Worcestershire sauce

1 small clove of garlic, minced

Salt and pepper

2 c baby arugula

4 oz. crumbled feta cheese

*  Cook pasta according to directions and add the green beans during the last 3 minutes.  Drain and rinse under cold water.  Using a vegetable peeler, remove 3 strips of lemon zest and then thinly slice into bits.  In a large bowl, squeeze 2 Tbsp lemon juice.  Whisk in the oil, Parmesan, mustard, Worcestershire, garlic, and 1/4 tsp each salt and pepper.  Add the pasta, green beans, and zest.  Toss to coat.  Fold in the arugula and feta and serve. 


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