Ingredients
Pasta
- 8 oz bowtie pasta (farfalle)
Salad
- 3-4 oz arugula
- ⅓ cup chopped pistachio nuts
- ½ cup sliced red onion
- ⅓ cup thinly sliced Parmesan cheese (or crumbled feta)
Dressing
- ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
- ¼ tsp lemon zest (plus any extra to taste)
- ¼ cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 cloves garlic, peeled and minced
- ¼ tsp dried oregano leaves
- ¼ tsp salt
- ⅛ tsp black pepper
- 1-2 tsp optional sweetener (honey, sugar, or agave)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions, about 12-14 minutes until al dente. Drain and rinse under cold water to stop the cooking process and chill the pasta slightly.
- Make the dressing: While the pasta cooks, zest ¼ tsp of lemon and add to a small mason jar. Squeeze fresh lemon juice to yield ¼ cup and add to the jar. Add peeled, smashed, and minced garlic, then add the olive oil, Dijon mustard, dried oregano, salt, and black pepper. Close the jar tightly and shake vigorously to emulsify. Taste and add 1-2 tsp of honey or sweetener if desired.
- Prepare the salad ingredients: Wash and dry the arugula thoroughly. Roughly chop it for bite-sized pieces or leave whole if preferred. Thinly slice the red onion; optionally, add sliced onion to the dressing jar to marinate for a few minutes for a milder onion flavor. Chop the pistachio nuts and thinly slice or crumble the Parmesan (or feta) cheese.
- Assemble the salad: In a large salad bowl, combine the chilled pasta and arugula. Shake the dressing jar once more and pour the dressing over the salad. Toss gently to coat all ingredients evenly.
- Add cheese and nuts: Gently fold in the sliced Parmesan cheese and chopped pistachios. Taste the salad and adjust seasoning with extra salt and pepper if needed.
- Serve: Serve the salad immediately or chill for a short while to meld flavors. Enjoy this fresh, tangy, and crunchy arugula pasta salad as a light meal or side dish.
Notes
- For a creamier texture, substitute some of the olive oil with plain Greek yogurt.
- Feta cheese can be used instead of Parmesan for a tangier flavor.
- Marinating red onion in the dressing rounds out its bite and adds sweetness.
- Use gluten-free pasta to make this salad gluten-free if needed.
- This salad is best served the day it’s made but can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian