Pasta Salad with Tomatoes, Arugula, and Nuts Recipe

Pasta Salad with Tomatoes, Arugula, and Nuts Recipe

How To Make Pasta Salad with Tomatoes, Arugula, and Nuts

Spicy arugula, crunchy pine nuts and juicy tomatoes are tossed in a creamy and fresh herb dressing to yield a mouthwatering pasta salad unlike any other!

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • ¼cuppine nuts,plus 3 tbsp
  • 1lbfusilli pasta
  • ½cupcilantro leaves
  • ½cupbasil leaves
  • 2tsporegano,coarsely chopped
  • 1garlic clove
  • ¼cupmayonnaise
  • ¼cupextra-virgin olive oil
  • tbsplemon juice,fresh
  • kosher salt and freshly ground pepper
  • cupbaby arugula
  • cupgrape tomatoes
  • ½red onion


  1. Preheat the oven to 350 degrees F.

  2. In a pie plate, toast 3 tablespoons of the pine nuts for about 5 minutes, until light golden and fragrant. Set aside to cool.

  3. In a large pot of boiling salted water, cook the fusilli until al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.

  4. In a food processor, combine the cilantro, basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining ¼ cup of pine nuts and process until smooth. Season with salt and pepper.

  5. Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season with salt and pepper.

  6. Serve and enjoy!


  • Calories: 360.25kcal
  • Fat: 16.17g
  • Saturated Fat: 2.15g
  • Monounsaturated Fat: 7.23g
  • Polyunsaturated Fat: 5.85g
  • Carbohydrates: 45.56g
  • Fiber: 2.73g
  • Sugar: 2.86g
  • Protein: 8.51g
  • Cholesterol: 2.82mg
  • Sodium: 275.49mg
  • Calcium: 30.39mg
  • Potassium: 257.58mg
  • Iron: 1.33mg
  • Vitamin A: 21.64µg
  • Vitamin C: 6.44mg
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