Asparagus and Arugula Pasta Salad
Ingredients
The salad
-
1
pound
fresh asparagus
-
1
pound
whole-wheat pasta
-
3
tablespoons
lemon juice
-
1-2
tablespoons
lemon zest
-
1
tablespoon
olive oil
-
2
large handfuls
fresh baby arugula
-
⅔
cup
crumbled feta or goat cheese
-
¼
cup
fresh basil
-
to taste
freshly-cracked black pepper
-
¼
cup
toasted pine nuts (optional)
Optional ingredients
-
1
tablespoon
red wine vinegar
Instructions
- Cut the asparagus into bite-sized pieces and set aside.
- Cook the pasta in salted water according to package instructions, adding asparagus for the last 3 minutes of cooking.
- Strain the pasta and asparagus, then rinse with cold water until cooled.
- Return the pasta to the pot and toss with lemon juice, zest, olive oil, and red wine vinegar if using.
- Add arugula, cheese, basil, and black pepper, and toss until combined.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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