I decided not to get creative with the title of this recipe because really. What about this recipe title has to change in order for you to want this? Nothing, probably. This salad totally kicks ass. It’s pretty, hearty, and delicious. And you know what else? You could totally ditch the noodles and just eat the rest of this dish as-is, and you’ve got yourself a majorly healthy pot to bring to a luck.
1 lb pasta
1 lb fresh green beans, trimmed and cut into 1 1/2″ pieces
3 c fresh arugula
1 c walnuts
1/4 c olive oil
3 tbsp red wine vinegar
8 oz feta cheese, lightly crumbled
1 tsp sea salt
1/2 tsp black pepper
In a large pot, cook pasta in heavily salted water to al dente; remove cooked pasta with a slotted spoon into a very large bowl. Reserve hot pasta water. Stir green beans into reserved pasta water and allow to sit for 5 minutes, stirring occasionally. In a dry skillet, toast walnuts over medium-high heat until lightly fragrant, about 2 minutes; add to pasta. Lightly tear arugula into small pieces and sprinkle on top of pasta and walnuts. Strain green beans and add to bowl. Add remaining ingredients and toss until everything is evenly distributed. Serve immediately.