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.
Course: Salad, Side Dish
Cuisine: American, Farmer's Market
Keyword: No Mayo Pasta Salad
Servings: 8
- 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
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.