Lemon Arugula Pasta Salad W/ Toasted Pine Nuts

Prep Time 10 mins
Total Time 10 mins
Ratings 5 from 1 votes
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Winter, Fall
Dietary: Gluten Free, Pescatarian, Refined Sugar Free, Soy Free
Ingredients
    Salad
  • 3.5 oz arugula (organic)
  • 8 oz pasta ) (such as bow tie, cooked and rinsed (I use brown rice pasta to keep it gluten free)
  • ½ cup pine nuts (toasted)
  • ⅓ cup Parmesan cheese (fresh, finely grated)
  • 6 fresh basil leaves (chopped finely)
  • 1 oz Brightfresh Broccoli Microgreens
    • Lemon Vinaigrette
  • 1 lemon (Juice and zest)
  • ½ cup olive oil (organic, extra virgin)
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp white balsamic vinegar
Instructions
  1. 1
    Cook pasta according to package instructions. Drain and rinse well with cold water, then set aside to cool completely.
  2. 2
    In a large measuring cup or bowl, whisk together the olive oil, lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, and black pepper until smooth.
  3. 3
    Add the cooled pasta to a large mixing bowl along with arugula, broccoli microgreens, pine nuts, basil, and parmesan.
  4. 4
    Pour the dressing over the salad and gently toss until everything is evenly coated.
  5. 5
    Cover and chill for 30 minutes before serving to allow the flavors to meld.
Note

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Keywords: lemon arugula pasta salad, fresh january meals, gluten free pasta salad, lemon vinaigrette pasta, healthy pasta salad, microgreens recipe
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