Arugula Pasta Salad

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Two peas & their pod

Total Time

15 mins

Prep Time

5 mins

Cook Time

10 mins

Rating

(10)

Ingredients

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

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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.

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.

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Seasonal Recipes

Skill Level

other

Arugula Pasta Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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