It’s now Thursday, and I just realized I haven’t posted anything this week. The kids are on the second week of spring break and it’s getting more challenging to keep them busy which of course means less time for me to find a few minutes to sit down at the computer uninterrupted. But I’ve got to share this – it’s my new favorite go-to meal and I crave it all day long. It’s an arugula pasta salad recipe.
Now what makes this pasta salad recipe so addicting is that it’s simple and quick to throw together, tastes amazing, and will last in the fridge for several days.
Arugula Pasta Salad Recipe
- 10 ounces whole wheat pasta (try rotini, farfalle, or my favorite rigatoni (all the yummy gets stuck inside of the pasta!))
- 3 cups arugula
- 1 cup grape or cherry tomatoes, halved
- 3 tablespoons capers
- ¼ cup shaved Parmesan cheese
- For the dressing:
- ¼ cup olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 3 tablespoons finely chopped fresh basil
- Salt and black pepper, to taste
- Cook the pasta to al dente as directed on the package. Drain the pasta and rinse in cold water.
- Place the pasta in a large bowl and stir in the arugula, capers, and cheese.
- In a small bowl, combine all of the dressing ingredients and whisk them together. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.
You can serve this pasta salad recipe at room temperature or chilled. You can eat it for lunch or as a quick weeknight dinner. The longer it sits and all of the flavors marinate together, the better it tastes.
Get creative with this quick pasta salad recipe! Throw in pine nuts, garbanzo beans, kalmata olives, change up the cheese (how about feta?), add a variety of greens, chicken, or turkey.
If you’re looking for more pasta salad recipes or other salad ideas, check out my board Salads on Pinterest. If you are looking for healthy eating recipes, you can visit my board Healthy Eats on Pinterest.