Summer Pasta Salad with White Wine Vinaigrette - Kidney Kitchen
Summer Pasta Salad with White Wine Vinaigrette Pasta salad is easily transportable and stores well, making it a great component of any meal schedule.
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 kitchen.kidneyfund.org.
Ingredients
- 1 pound small pasta noodles (such as penne, farfalle, elbow, or rotini)
- 1 large cucumber, cut lengthwise and sliced into half moons
- 2 cups arugula, coarsely chopped
- 3 cloves of garlic, minced
- 2 tablespoons extra‑virgin olive oil
- 1 tablespoon white wine vinegar
- Black pepper, freshly ground, to taste
- ¼ cup Parmesan cheese, grated
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