Arugula Pasta Salad
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
4.6 out of 5 stars
(10)
Ingredients
0
- 10 ounces DeLallo Organic Whole Wheat Fusilli Pasta
- 2 cups arugula
- 1 1/2 cups grape tomatoes, halved
- 3 tablespoons capers
- 1/4 cup shredded Parmesan cheese
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh basil
- Salt and black pepper to taste
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Preparation
Step 1
In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.
Step 2
In a large bowl, toss pasta with arugula, capers, and Parmesan cheese.
Step 3
In a small bowl, whisk together olive oil, lemon juice, garlic, basil, salt, and pepper. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.
Step 4
Note-you can also stir in white beans, garbanzo beans, or chicken for added protein. The pasta salad will keep in the refrigerator for up to 2 days.
Step 5
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Chef's notes
You can also stir in white beans, garbanzo beans, or chicken for added protein.
The pasta salad will keep in the refrigerator for up to 2 days.
Serve at room temperature or chilled.
