Arugula Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 12 ounce pasta short shape penne, fusilli, or farfalle
- 4 cup arugula fresh loosely packed
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/3 cup red onion thinly sliced
- 1/2 cup mozzarella balls mini halved
- 1/4 cup Parmesan cheese shaved
- 1/4 cup extra-virgin olive oil
- 2 tablespoon lemon juice fresh
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/2 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoon fresh basil chopped
- 1 tablespoon pine nuts toasted optional
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook according to package directions until al dente.
- While the pasta cooks, place arugula, cherry tomatoes, cucumber, red onion, mozzarella, and Parmesan in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until emulsified.
- Drain the pasta in a colander and rinse briefly under cool water until just warm, then drain well.
- Add the warm pasta to the bowl with the vegetables and cheese.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
- Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
- Sprinkle with fresh basil and pine nuts, then toss once more before serving.
Notes
For best flavor, keep the pasta just slightly warm when tossing so it absorbs the dressing without wilting the arugula too much, and taste the salad after it rests to adjust salt, pepper, or lemon juice if needed. You can swap mozzarella for feta, add chickpeas or grilled chicken for extra protein, or omit cheese for a lighter version. Toasting the pine nuts in a dry pan until golden deepens their flavor, but watch closely to prevent burning. If making ahead, store the dressing separately and toss with the arugula and delicate ingredients right before serving to maintain freshness and texture.
Tried this recipe?Let us know how it was!