Vegan Penne Pasta Salad with Green Beans & Arugula

For those days when you want to serve a light meal and a salad, this is the answer.  

  •  12 ounces penne pasta
  •  2 cups of frozen French cut green beans
  •  2 cups arugula
  •  1 teaspoon fresh thyme
  •  2 teaspoons lemon zest
  •  ½ cup pistachios, roasted, salted
  •  Lemon Vinaigrette (page 56)

Make Lemon Vinaigrette. Set aside.  Cook pasta in lightly salted boiling water al dente, according to package instructions. Add green beans the last 3 minutes of cooking time. Drain green beans and pasta and rinse with cold water.  In a large bowl, mix pasta, green beans, thyme, and lemon zest and ¼ cup of pistachios together. Add 2 tablespoons of dressing at a time, until pasta is lightly coated. Gently toss in arugula to coat. Check for salt and pepper. Sprinkle top with ¼ cup of pistachios.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.