Here’s a pasta salad with a bright lemon herb twist and the crunch of toasted almonds.

The recent heat wave had turned my attention to lighter foods–especially salads that could double as meals.

I always have plenty of pasta in all shapes, but the thought of the usual pasta salad didn’t excite me much.

I had a nice bag of fresh green beans in the crisper and thought they’d combine so nicely together–especially with some flavorful Romano cheese mixed in.

A different and tasty pasta salad

The dressing I kept pretty simple. I preferred a vinaigrette instead of the usual mayonnaise-y dressings. I had lemons so thought that would be a good idea and also thought that some tarragon would be a nice addition with it’s slight minty taste.

This salad was superb with the chicken I served; a perfect accompaniment. I also topped it with some toasted almonds I had left over and that was really the finishing touch!

Pasta & Green Bean Salad with Lemon Tarragon Dressing

• 1 lb fresh green beans
• 8 oz medium shells pasta (uncooked)
• 1/4 cup grated parmesan cheese
• 1/4 cup toasted sliced almonds
• salt/pepper to taste
• bowl of very cold or ice water
• Dressing:
• 1 tsp grated lemon zest
• juice of one (1) medium lemon
• 1 tbs sugar
• 1 tsp dried tarragon leaves
• 2 tbs water
• 1/3 cup olive oil

Cook shells per package directions; drain and cool.


Remove stems and strings from green beans. Cut beans in half. Steam or microwave beans for 2 minutes. Place immediately in ice water and let stand 5 minutes; drain.


Mix all dressing ingredients in a blender or food processor. Place in a covered container and refrigerate about 2 hours.


In a large bowl, mix pasta, green beans, parmesan cheese, salt and pepper. Chill about 2 hours.


When ready to serve, add desired amount of dressing and toss to coat. Top with toasted almonds.


Serves 4-6 depending on appetite.

Pasta & Green Bean Salad

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