OUT WEST: Food & Lifestyle

pasta salad

Out West’s Lemon Arugula Pasta Salad

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Out West’s Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

This fresh and flavorful pasta salad skips the mayo and gets tossed in a light vinaigrette. The lemon juice in the dressing makes this salad light and refreshing and the cherry tomatoes add a pop of sweetness. Making it the perfect side dish for those Summer potluck parties.

This Lemon Arugula Pasta Salad is a take on one of my favorite pasta salad’s from the local grocery store. Originally with just spinach, pine nuts and parmesan. I added spicy arugula, sweet cherry tomatoes and lemon zest to make this pasta salad shine. It’s perfect served right away and even better served the next day.

Make this pasta salad a meal by adding protein. Grilled chicken or shrimp would be the perfect choice. If planning on adding a protein to the pasta salad, make a little extra dressing. You want to make sure every bit gets coated with that lemony dressing – no dry bites here! In fact, this dressing is my go-to dressing for most of my salads. Sometimes I add a little finely minced shallot and omit the parmesan. Make extra and store it in the refrigerator.

Ingredients in Out West’s Lemon Arugula Pasta Salad

  • Cellentani Pasta – Cork-screw shaped pasta that’s super fun to eat.
  • Arugula – A mix of arugula and spinach works well.
  • Pine Nuts – Crunchy, yet buttery, they add a nice bite to this pasta salad.
  • Cherry Tomatoes – Cherry or grape tomatoes cut in half for a burst of sweetness.
  • Lemon – Pick a nice and juicy lemon for the zest and juice.
  • Parmesan – Fresh grated parmesan in the dressing and more for garnish.
  • Pantry Items – Dijon mustard, olive oil, minced garlic, agave syrup and salt/pepper.

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Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West’s Lemon Arugula Pasta Salad

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Salad, Side Dish
Cuisine American, Farmer’s Market
Servings 8

Ingredients
  

  • 4 cups Cellentani pasta
  • 2 cups arugula / spinach mix
  • 1/2 cups pine nuts
  • 10-15 cherry tomatoes halved
  • 1 lemon zested
  • 1/4 cup Parmesan grated

Dressing

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. Dijon mustard
  • 2 tsp. agave syrup
  • 1/4 cup Parmesan grated
  • 1 pinch salt and pepper

Instructions
 

  • Prepare the Cellentani pasta according to package directions. Rinse with cold water until completely cold. Drain well and pat dry, if necessary. Place in large mixing bowl.
  • Prepare dressing by whisking all dressing ingredients together. Coat the prepared Cellentani pasta with all of the dressing.
  • Fold in arugula/spinach mix, pine nuts and cherry tomatoes. Top with lemon zest and parmesan. Serve right away or refrigerate overnight for even more flavor.
Keyword No Mayo Pasta Salad

Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing.

Delicious the first day and even better the following day. This pasta salad is my go-to dish for picnics, BBQ gatherings and camping. It can be made ahead and refrigerated for two days.

The orecchiette pasta is the perfect shape for cupping all the corn, peppers, bacon, tomatoes and cheese, so you get all the flavor in one bite. When cooked al dente and rinsed in cold water, orecchiette pasta really holds up in this creamy pasta salad.

Ingredients in Mexican Street Corn Pasta Salad

  • Orecchiette Pasta – Ear shaped pasta, perfect for holding all the tasty bits.
  • Corn – Yellow corn is preferred for color and flavor.
  • Fresno Chilies – Red, medium heat chili pepper. Can also use serrano or jalapeno.
  • Cherry / Grape Tomatoes – These smaller, sweeter tomatoes hold up well in pasta salad.
  • Red Bell Pepper – Adds extra texture and color.
  • Scallions – a.k.a. green onions for a fresh herbiness.
  • Cilantro – Fresh cilantro.
  • Bacon – The bacon in this pasta salad really makes the dish.
  • Cotija Cheese – Crumbly Mexican cheese similar to feta.
  • Tajin Seasoning – A Mexican seasoning staple.
  • Mayonnaise– Real Mayo, full fat.
  • Lime – Adds a light, zesty flavor.
Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing.

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 mins
Course Dinner, Salad
Cuisine Farm to Table, Mexican
Servings 8

Ingredients
  

  • 4 cups Orecchiette pasta cooked according to package directions
  • 6 ears yellow corn on the cob cut off the cob
  • 1 tbsp. avocado oil
  • 2 Fresno chilies (can sub serrano or jalapeno) minced
  • 1/2 red bell pepper diced
  • 1 small pkg. cherry tomatoes halved
  • 1 bunch green scallion / onions chopped
  • 8 strips bacon cooked and crumbled
  • 1/3 cup cilantro chopped
  • 1/4 cup cotija cheese crumbled

Tajin Dressing

  • 1 cup mayonnaise
  • 2 tbsp. Tajin seasoning
  • 1 lime juiced

Instructions
 

  • Cook pasta according to package directions. Drain and rinse under cold water until completely cool. Strain and remove all of the water from pasta, pat dry if necessary.
  • While pasta is cooking, cook bacon either on a sheet pan in 400 degree oven until browned or in a pan on the stove. Remove grease from cooked bacon and crumble.
  • Heat a large sauté pan over high heat. Add avocado oil and let it come to high heat. Add corn that has been cut off the cob. Sauté for 1-2 minutes until just heated, but still firm.
  • Place completely cooled pasta in a large serving bowl. Toss together with corn, chilies, red bell pepper, tomato, scallions, cilantro and bacon. Stir in Tajin dressing to coat. Top with cotija cheese and more cilantro. Serve right away or refrigerate for even more flavor.
Keyword Elote Salad, Pasta Salad

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