Gemelli Salad with Chicken, Green Beans, and Lemon-Thyme Vinagrette
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Ingredients
- 4 ounces uncooked gemelli (short twisted tube pasta)
- 1/2 cup (1 1/2-inch) cut haricots verts (about 4 ounces)
- 1/4 cup chopped shelled pistachios
- 1 tablespoons fresh thyme leaves, divided
- 1 tablespoons grated lemon rind, divided
- 1/2 tablespoon minced shallots
- 1 tablespoons Champagne or white wine vinegar
- 2 garlic cloves, crushed
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 can cooked chicken
Directions
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Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
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Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
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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 over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.