Arugula Pasta Salad
This healthy whole wheat Arugula Pasta Salad is one of our "go to" salads for parties and quick weeknight dinners.
Recipe from Two Peas & Their Pod
For the Pasta:
- 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
For the dressing:
- 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
In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.
In a large bowl, toss pasta with arugula, capers, and Parmesan cheese.
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.
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.