Summer Pasta Salad with Arugula
This pasta salad is versatile, and every bit delicious as it is healthy
Print Recipe
Equipment
- 1 8-10 quart stockpot We love Le Creuset
Ingredients
- 1 16 oz box Cavatappi pasta If you can find whole wheat, so much the better!
- 2 cups grape tomatoes, halved
- 1 12-oz jar marinated artichoke hearts (save liquid!)
- 8 oz fresh mozzarella Pearls if you can't find Pearls, simply cut fresh mozzarella into chunks
- 3/4 cup toasted, coarsely chopped walnuts
- 3 Tbsp chopped, fresh parsley
- 1-2 tsp red pepper flakes this really sparks the taste in this salad - use as much or as little as you like
- 5 oz baby Arugula lettuce
- 4 oz shredded Parmesan cheese
- 1/2 cup fresh basil, coarsely chopped
- 3/4 tsp fresh oregano, chopped, or 2 tsp. dried oregano
Dressing
- liquid from 12 oz jar marinated artichoke hearts - strain hearts and save liquid
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- salt and pepper, to taste
Instructions
- Bring a large stockpot of salted water to a boil. Once boiling, pour in Cavatappi and follow package directions or boil for roughly 8 minutes. Drain.
- Wash and halve grape tomatoes, coarsely chop artichoke hearts, saving liquid. Toast walnuts in a 350° oven, until fragrant. Chop parsley, basil and oregano.
- To make dressing: Pour liquid from artichoke hearts into a small bowl. Add lemon juice, olive oil, mustard, and salt and pepper. Whisk all.
- Once pasta is cooked and drained, add to a large serving bowl. Immediately add dressing and toss.
- Toss tomatoes, artichokes, mozzarella Pearls, toasted walnuts, parsley, red pepper flakes, Parmesan, basil and oregano in with pasta. Add additional salt and pepper, to taste.
- If you plan to serve all the salad, add the arugula to the bowl and mix all together. If you plan to serve only half, add only half of the arugula and toss. Refrigerate the remaining pasta and arugula, separately. Add remaining arugula to salad just before serving.
Servings: 8