Ingredients
Scale
For the Pasta Salad:
- 1 pound (16 oz) pasta (such as fusilli, rotini, or penne): Whole grain pasta can be used for added fiber, but any variety of pasta works well in this salad.
- 3 cups fresh arugula: Arugula provides a peppery bite and a nice contrast to the acidity of the lemon.
- 1 cup cherry tomatoes: Sliced in half, these add a pop of color and sweetness to the dish.
- ½ cup shaved Parmesan cheese: Adds a savory, umami flavor and complements the freshness of the salad.
- ¼ cup toasted pine nuts: For a crunchy texture and a subtle nutty flavor.
- ¼ cup red onion: Thinly sliced, for a mild but tangy crunch.
- Salt and pepper: To taste, for seasoning the salad.
For the Lemon Dressing:
- 3 tablespoons fresh lemon juice: The lemon is the star of the dish, offering a zesty, refreshing flavor.
- 2 tablespoons extra virgin olive oil: For a light, smooth texture that helps carry the flavor of the lemon and seasonings.
- 1 teaspoon Dijon mustard: Adds a bit of tang and helps emulsify the dressing.
- 1 teaspoon honey: To balance the acidity of the lemon with a touch of sweetness.
- 1 small garlic clove: Minced, for a savory kick that complements the fresh lemon.
- Salt and pepper: To taste, for seasoning the dressing.
Optional Add-ins:
- Grilled chicken or chickpeas: For additional protein and texture.
- Fresh basil or parsley: Chopped, to add an extra layer of freshness.
- Avocado: Sliced, for a creamy texture that pairs well with the lemony dressing.
Instructions
FIRST STEP: COOK THE PASTA
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
- Drain and Cool: Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. This will help prevent the pasta from becoming too soft and mushy when mixed with the dressing.
- Toss with Olive Oil: After draining, drizzle a little olive oil over the pasta to prevent it from sticking together. Toss gently to coat.
SECOND STEP: PREPARE THE LEMON DRESSING
- Combine Ingredients: In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, and minced garlic.
- Season: Add salt and pepper to taste. Taste the dressing and adjust the seasonings as needed, depending on your preference for acidity or sweetness.
- Emulsify: Continue whisking until the dressing is fully emulsified (the oil and lemon juice combine smoothly).
THIRD STEP: ASSEMBLE THE SALAD
- Mix the Pasta and Arugula: In a large mixing bowl, combine the cooled pasta and fresh arugula. Gently toss the two ingredients together.
- Add the Vegetables: Add the sliced cherry tomatoes, shaved Parmesan cheese, toasted pine nuts, and red onion to the bowl with the pasta and arugula.
- Pour the Dressing: Drizzle the lemon dressing over the salad. Toss everything together gently until the pasta and arugula are evenly coated with the dressing.
- Taste and Adjust: Taste the salad and adjust the seasoning with extra salt and pepper if needed.
FOURTH STEP: SERVE AND GARNISH
- Serve: Serve the salad immediately for the freshest flavor, or let it chill in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld together.
- Garnish: If desired, garnish the salad with additional shaved Parmesan, fresh basil, or chopped parsley for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4-6
- Calories: 350
- Fat: 18g
- Carbohydrates: 40g
- Protein: 10g