How To Make Asparagus and Arugula Pasta Salad
Enjoy a healthier lunch with our flavorful pasta salad! It’s loaded with crunchy asparagus and arugula for a more well-rounded meal.
Serves:
Ingredients
- 1lbfresh asparagus,ends trimmed and discarded
- 1lbwhole-wheat pasta,like DeLallo’s organic fusilli
- 1lemon,juiced, about 3 tbsp juice and 1 to 2 tbsp zest
- 1tbspolive oil
- 1tbspred wine vinegar,optional
- 2fresh baby arugula,large handfuls
- ⅔cupfeta cheese,crumbled, or goat cheese, or Parmesan cheese
- ¼cupfresh basil,loosely-packed julienned or torn
- black pepper,freshly-cracked
- ¼cuppine nuts,toasted, optional
Instructions
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Cut the asparagus on the diagonal into bite-sized pieces. Set aside.
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In a large stockpot filled with generously-salted water, cook the pasta to al dente according to package instructions.
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About 3 minutes before the pasta is done, stir the asparagus in with the pasta.
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When the pasta reaches al dente, pour the pasta and asparagus into a strainer.
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Rinse the pasta and asparagus with cold water until cooled.
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Return the pasta to the stockpot, then toss with lemon juice, lemon zest, olive oil, and red wine vinegar until combined.
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Add in the arugula, cheese, basil, a few pinches of fresh pepper, and pine nuts, then toss until combined.
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Taste and season with additional black pepper, if needed.
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Serve immediately, and enjoy!
Nutrition
- Calories: 293.51kcal
- Fat: 8.26g
- Saturated Fat: 2.50g
- Monounsaturated Fat: 2.73g
- Polyunsaturated Fat: 2.11g
- Carbohydrates: 47.50g
- Fiber: 1.98g
- Sugar: 2.30g
- Protein: 12.54g
- Cholesterol: 11.13mg
- Sodium: 125.92mg
- Calcium: 134.19mg
- Potassium: 358.23mg
- Iron: 3.99mg
- Vitamin A: 61.81µg
- Vitamin C: 10.02mg
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