Arugula Pasta Salad
This vibrant Arugula Pasta Salad is bursting with fresh flavors! Easy to make in about 20 minutes, it's perfect for any occasion. Serve as a side dish or enjoy as a light meal.
Ingredients
- 12 oz. rotini pasta
- 2 cups baby arugula packed
- 3/4 cup grape tomatoes halved lengthwise
- 1/3 cup roasted red peppers thinly sliced
- 1/2 cup Kalamata olives halved lengthwise
- 1/2 cup artichoke hearts not marinated, chopped
- 1/2 cup store-bought lemon vinaigrette (I used Marzetti's Simply Lemon Vinaigrette)
- 1/2 cups shredded provolone cheese plus additional for garnish if desired
- 3 tablespoons pine nuts plus additional for garnish if desired
Instructions
- Cook pasta according to package directions.
- Drain and rinse with cold water. Drain again.
- Once completely drained, add pasta to a large mixing bowl.
- Add the remaining ingredients and toss to combine.
- Garnish with additional provolone cheese and pine nuts if desired.
- Enjoy at room temperature or chilled.
Notes
- Cook Pasta Al Dente: Ensure the pasta is cooked al dente, so it maintains a firm texture when mixed with the other ingredients. Overcooked pasta can become mushy in the salad.
- Rinse and Cool the Pasta: After cooking, rinse the pasta with cold water to stop the cooking process and cool it down. This prevents the salad from becoming too warm from the hot pasta and helps the ingredients mix better.
- Toast the Pine Nuts: Lightly toasting the pine nuts before adding them to the salad will bring out their nutty flavor and add an extra layer of depth to the dish.
Nutrition
Calories: 349kcalCarbohydrates: 48gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 698mgPotassium: 256mgFiber: 3gSugar: 3gVitamin A: 496IUVitamin C: 7mgCalcium: 117mgIron: 1mg
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.
Tried this recipe?Leave a star rating and review