Arugula Pasta Salad
With just a small amount of ingredients, this Arugula Pasta Salad is so delicious and colorful, plus it's ready in a flash. It's vibrant with bold flavors, including fresh herbs and a delicious maple Dijon vinaigrette.
Servings: 4 people
Ingredients
- 1/2 lb. farfalle or pasta of choice
- 1 pint cherry tomatoes
- 1/2 cup sun-dried tomatoes packed in oil drained
- 2 oz. arugula
- 1/4 cup toasted pine nuts
- 1/3 cup pitted kalamata olives coarsely chopped
- 1/3 cup crumbles vegan feta cheese
- Juice of 1/2 lemon
Dressing:
- 3 tbsp extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 to 2 tbsp finely chopped dill*
- 1 to 2 tbsp finely chopped parsley*
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package directions in salted water to al dente, then drain and rinse in cold water. Let drain well. While pasta is cooking, halve or quarter the cherry tomatoes, depending on size. Thinly slice the sun-dried tomatoes.
- Add the cooked/cooled pasta to a large mixing bowl, along with the tomatoes, sun-dried tomatoes, arugula, half of the toasted pinenuts, kalamata olives, feta, and lemon juice.
- Whisk together Dressing ingredients in a bowl, then pour over the salad. Toss well. Serve and top with remaining pine nuts.
Notes
*If you don't have access to fresh herbs, you can use dried dill and dried parsley. Start with 1/2 tsp dried dill and 2 tsp dried parsley, taste, and feel free to add more if you like.