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!
Serves:
Ingredients
- ¼cuppine nuts,plus 3 tbsp
- 1lbfusilli pasta
- ½cupcilantro leaves
- ½cupbasil leaves
- 2tsporegano,coarsely chopped
- 1garlic clove
- ¼cupmayonnaise
- ¼cupextra-virgin olive oil
- 1½tbsplemon juice,fresh
- kosher salt and freshly ground pepper
- 2½cupbaby arugula
- 1¼cupgrape tomatoes
- ½red onion
Instructions
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Preheat the oven to 350 degrees F.
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In a pie plate, toast 3 tablespoons of the pine nuts for about 5 minutes, until light golden and fragrant. Set aside to cool.
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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.
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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.
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Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season with salt and pepper.
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Serve and enjoy!
Nutrition
- 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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