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Salmon and Green Bean Pasta Salad
Flaky salmon, crisp tender green beans, crunchy pistachios, and a zippy vinaigrette come together for the perfect flavor combo. Salmon and green bean pasta salad is the ultimate summer meal!
  • 2 6 oz. Salmon Filets
  • Salt & Pepper
  • Olive Oil
Pasta Salad:
  • Salt
  • 12 oz. ¾ lb. Gemelli Pasta
  • 8 oz. Haricot Vert (French Green Beans), cut into bite-sized pieces
  • ½ Cup Shelled Pistachios, roughly chopped
  • ½ Cup Shaved Parmesan Cheese, plus extra for garnish
Champagne Vinaigrette:
  • ¼ Cup Champagne Vinegar
  • Zest & Juice of 1 Lemon
  • 1 Tablespoon Fresh Dill
  • 1 Large Shallot, thinly sliced
  • ½ Cup Extra-Virgin Olive Oil
  • Salt & Pepper
  1. Season the salmon filets with salt and pepper and cook using preferred method (stove top, grill pan, oven, etc.) until fish is opaque and flakes easily. I use a grill pan and cook for about 3-5 minutes per side depending on thickness.
  2. Set the salmon aside to cool and then flake into bite-sized pieces.
  3. Meanwhile, bring a large pot of water to a boil and add a few large pinches of salt and then the pasta. Cook the pasta according to the package, but adding 1 minute past al dente. During that last minute of cooking add the green beans into the pot with the pasta. Drain and rinse with cool water.
  4. Toss the cooled pasta with the pistachios, parmesan, and cooled salmon pieces.
  5. Make the vinaigrette by adding all of the ingredients to a jar with a tight-fitting lid and shake to combine.
  6. Pour the dressing over the pasta salad and toss well to combine. Serve the pasta salad with extra parmesan cheese and enjoy!