Lemon Arugula Pasta Salad
Fresh arugula, al dente pasta, juicy cherry tomatoes, and toasted pine nuts in a zesty lemon vinaigrette make for a vibrant, easy lunch or picnic staple.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myfoodplans.com.
Cooking tools:
- Citrus press
- Microplane
- Colander
- Mixing bowl
- Pot
- Stove
- Whisk
- Tongs
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Skillet
- Refrigerator
- Measuring spoon
- Grater
- Wooden spoon
- Slotted spoon
Ingredients
- 12 oz whole wheat or regular pasta (fusilli or penne)
- 2 cups fresh arugula, washed and dried
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- Juice and zest of 2 lemons
- Salt
- freshly ground black pepper
- Optional: 1/4 cup kalamata olives, pitted and sliced
- Optional: 1/4 cup fresh basil leaves, chopped
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