Lemony Green Bean Pasta Salad with Toasted Walnuts: Your Ultimate Summer Delight
This Lemony Green Bean Pasta Salad with Walnuts is the embodiment of summer on a plate! It’s a vibrant, refreshing dish perfect as a light meal, a hearty vegetarian option for your next barbecue, or an ideal companion for a picnic. This delightful recipe is proudly sponsored by Fisher Nuts, bringing you quality ingredients for exceptional flavor.
For years, a particular Green Bean Salad with Feta recipe from a Southern Living magazine held a special place in my heart. It quickly became a staple at every family gathering and potluck, earning its spot as my go-to dish. My love for green beans, especially in a fresh salad format during the warmer months, is truly unmatched. There’s something undeniably appealing about their crisp texture and vibrant color that just screams summer.
Inspired by this enduring fondness, I set out to transform my beloved green bean salad into something even more substantial and satisfying: this Lemony Green Bean Pasta Salad. Incorporating pasta elevates it from a side dish to a complete meal, a welcome convenience when the summer heat makes elaborate cooking less appealing. This green bean pasta salad strikes a perfect balance between simplicity and an explosion of fresh, zesty flavors. It’s packed with wholesome vegetables, nutritious walnuts, tangy feta cheese, and hearty whole wheat pasta, ensuring it’s both filling and deliciously nourishing. I made the switch to whole wheat pasta over a decade ago, and it’s now a family favorite, but you can certainly use any pasta shape or type that your family enjoys.
This salad is not just about convenience; it’s about savoring the season with wholesome ingredients. The combination of tender green beans, al dente pasta, and a bright lemon dressing creates a symphony of textures and tastes that will brighten any meal. It’s a testament to how simple ingredients, thoughtfully combined, can create an unforgettable culinary experience that truly embodies the essence of summer dining.
The Star of the Show: Toasted Lemon Pepper Walnuts
What truly sets this pasta salad apart, adding an irresistible dimension of flavor and an exciting textural contrast, are the walnuts. The delightful crunch they bring to each bite is simply unparalleled. Incorporating nuts into pasta dishes is a fantastic way to introduce unique textures and an extra boost of nutrition. If you’re keen to explore more pasta recipes featuring nuts, you might enjoy my Pasta with Ricotta, Zucchini and Walnuts, which I shared last year and is absolutely delicious.
For all my recipes, I exclusively use Fisher Nuts. My loyalty stems not only from their consistently delicious flavor and superior quality but also from their commitment to non-GMO and preservative-free products. The convenience of their resealable bags is an added bonus, ensuring freshness for longer. In this particular lemony green bean pasta salad, the walnuts aren’t just an afterthought; they’re a key player, providing healthy fats and a satisfying bite that complements the tender green beans and pasta beautifully.
To further amplify the vibrant lemony notes of this refreshing salad, I decided to take the walnuts to the next level by seasoning them with my all-time favorite lemon pepper blend. If you’ve been following my culinary adventures, you know how much I adore lemon pepper seasoning! It’s a flavor powerhouse that brightens everything it touches.
Allow me to introduce you to the revelation that is toasted lemon pepper walnuts. Seriously, these aren’t just an ingredient; they are a game-changer! Their fragrant, zesty, and slightly peppery crunch adds an incredible depth of flavor that truly elevates the entire dish. Once you try these, you’ll want to add them to every salad you make. They provide that perfect balance of citrusy zing and savory warmth, transforming a simple nut into a gourmet addition.
Versatility and Serving Suggestions for Your Summer Table
One of the many beautiful aspects of this Lemony Green Bean Pasta Salad is its incredible versatility. It’s perfectly satisfying as a light, standalone meal on a warm day, offering a delicious and healthy alternative to heavier fare. It also shines as an impressive vegetarian dish at any barbecue or potluck, guaranteed to be a crowd-pleaser among meat-eaters and vegetarians alike. For a heartier dinner, I often pair it with some cold rotisserie chicken, which makes for a quick and effortless meal without turning on the oven.
But why stop there? Imagine packing this delightful green bean pasta salad for a trip to the beach – the ultimate portable summer lunch! (In fact, that’s exactly what I plan to do today.) For an extra layer of creaminess and healthy fats, I also think sliced avocado would be a fantastic addition, complementing the lemon and feta beautifully. Feel free to get creative with other additions like cherry tomatoes for a burst of sweetness, cucumber for added freshness, or even some fresh dill or basil for an herbaceous kick. This salad is truly a blank canvas for your summer culinary creativity.
Whether you’re hosting a gathering, looking for a nutritious lunch, or simply craving something refreshing and flavorful, this lemony green bean pasta salad with its signature toasted lemon pepper walnuts will not disappoint. It’s designed to bring joy and ease to your summer dining experiences, making healthy eating both delicious and effortless.
Print This Recipe
Lemony Green Bean Pasta Salad with Walnuts
Author: Aggie Goodman
This vibrant and refreshing pasta salad combines crisp green beans, tender pasta, tangy feta, and savory lemon pepper walnuts, all tossed in a bright lemon vinaigrette. It’s a perfect vegetarian meal or a delightful side for any summer gathering.
Ingredients
- 1/2 lb whole wheat pasta (or your preferred pasta type like penne, fusilli, or rotini)
- 2 –3 cups trimmed fresh green beans, ends snapped
- 1/2 large red onion, thinly sliced for a mild bite
- 2 oz crumbled feta cheese, for a salty and tangy flavor
- 1/2 cup Fisher Walnut Halves & Pieces, adding a delightful crunch
- 1/2 teaspoon olive oil, for toasting walnuts
- 1/2 teaspoon coarse lemon pepper seasoning, for an extra citrusy kick
- Juice from 1 fresh lemon, about 1/4 cup, forming the base of the vinaigrette
- 2 tablespoons white vinegar, to enhance the dressing’s tang
- 1 tablespoon Dijon mustard, for emulsifying and a subtle spice in the dressing
- 1/2 cup good quality olive oil, for the vinaigrette
- Coarse salt and freshly ground black pepper to taste, for seasoning
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. This typically takes about 8-10 minutes for whole wheat pasta. Once cooked, drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta quickly. Set aside in a large mixing bowl.
- Prepare the Green Beans: While the pasta is cooking, steam the trimmed green beans until they are crisp-tender. This usually takes about 4-5 minutes, depending on their thickness. You want them bright green and still with a slight bite, not mushy. (For various steaming methods, you can refer to resources like The Spruce Eats). Immediately plunge them into an ice bath or rinse with cold water to retain their vibrant color and stop them from overcooking. Drain well and add to the bowl with the cooled pasta.
- Toast Lemon Pepper Walnuts: In a small bowl, combine the Fisher Walnut Halves & Pieces with 1/2 teaspoon olive oil, 1/2 teaspoon coarse lemon pepper seasoning, and a tiny pinch of coarse salt. Toss to coat evenly. Heat a dry skillet over medium heat. Add the seasoned walnuts to the skillet and warm for about 3 minutes, stirring frequently, until they become fragrant and lightly toasted. Keep a close eye on them to prevent burning. Remove from heat and let cool slightly.
- Whisk the Vinaigrette: In a separate small bowl, combine the fresh lemon juice, white vinegar, and Dijon mustard. Whisk these ingredients together until well combined. Gradually drizzle in the 1/2 cup of olive oil while continuously whisking to create a smooth, emulsified vinaigrette. Season the dressing with coarse salt and freshly ground black pepper to taste, adjusting to your preference for acidity and seasoning.
- Assemble the Salad: To the large mixing bowl containing the cooled pasta and green beans, add the thinly sliced red onion, the toasted lemon pepper walnuts, and the crumbled feta cheese. Pour the freshly prepared lemon vinaigrette over all the ingredients. Gently toss everything together until evenly combined, ensuring every component is coated in the zesty dressing. Taste the salad and adjust seasonings as needed, adding more salt, pepper, or a squeeze of fresh lemon juice for extra brightness.
This is a sponsored post and recipe written by me on behalf of Fisher nuts. The opinions, text, and enthusiasm for delicious, healthy food are all mine. Thank you for supporting the brands that enable Aggie’s Kitchen to bring you more wonderful recipes!