Gemelli Salad with Green Beans, Pistachios and Lemon-Thyme Vinaigrette

Gemelli Salad with Green Beans, Pistachios and Lemon-Thyme Vinaigrette

by Sep 1, 2019Recipes1 comment

This is a great take on pasta salad.  It combines the chewiness of the pasta with the snap of haricots verts; tender slender green beans brought together with the tangy lemon-thyme vinaigrette. Adding pistachios that contain more antioxidants than most nuts and seeds, good for eye health among others, and topping with parmesan cheese, a higher density of protein than other cheeses makes for a highly nutritious, delicious meal. 


8 ounces of uncooked Gemelli (short twisted tube pasta)

1 cup (1 ½ inch) cut haricots verts (about 4 ounces)

½ cup chopped shelled pistachios

2 Tbsp. fresh thyme leaves divided

2 Tbsp. grated lemon rind, divided

1 Tbsp. minced shallots

2 Tbsp. Champagne or white wine vinegar

3 garlic cloves crushed

5 Tbsp. extra-virgin olive oil

½ tsp. kosher salt

½ tsp. freshly ground black pepper

1 ounce shaved fresh Parmesan cheese (1/3 cup) 


 Cook the pasta according to package instructions, omitting salt and fat.

Add haricots verts during the final two minutes of cooking

Drain and rinse pasta mixture under cold water; drain well

Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.

 Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk.  Gradually add olive oil, stirring constantly with a whisk.  Add salt and black pepper; stir with a whisk. Drizzle pasta mixture, and toss gently to coat.  Top each serving with Parmesan cheese.


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Created by insivika

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