Arugula Pasta Salad
This Lemony Arugula Pasta Salad is quick and easily made with pantry staples. Bring it to your next gathering or summer picnic!
Servings: 6 people
Calories: 190kcal
Ingredients
- 8 ounces pasta
- ⅓ cup olive oil
- ¼ cup lemon juice juice from one lemon
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic minced
- 2.5 ounces arugula
- ⅔ cup shaved parmesan cheese
- ¼ cup pine nuts
Instructions
- Cook pasta according to package instructions.
- While the pasta cooks, mix the olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a large bowl.
- Once the pasta is done cooking, allow it to cool before adding it to the large bowl with dressing. Add the arugula, parmesan cheese and pine nuts. Enjoy!
Notes
- For additional protein, you could add chicken or salmon. If you want to keep the recipe vegetarian, tofu is a great option!
- You can absolutely enjoy it a few days post-prep; however, the oils will solidify in the fridge. If you plan to serve leftovers to guests, highly recommend taking the salad out of the fridge an hour or so before serving to allow the oils to become liquid again.
Nutrition
Calories: 190kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 468mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 1mg
