Keaton Karlinsey (MS1)
This light and fresh pasta salad works great as a side or as a stand-alone dish. It keeps fairly well in the refrigerator for a couple of days, so don’t be afraid of leftovers!
Ingredients
6 oz farfalle
3 Tbsp extra virgin olive oil (or grape seed oil)
1 tsp lemon zest
1/4 cup fresh lemon juice
1 tsp minced garlic
1/2 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 cup grape tomatoes, halved
2 cups baby arugula or spinach (we think it would be a good idea to double this, to make it more salady and to go further)
1/2 small red onion, thinly sliced
4 tsp grated parmesan (we use more, usually 1/4 cup)
Directions
Cook pasta, drain, rinse with cold water.
In a large bowl, whisk lemon zest, lemon juice, oil, garlic, mustard, sugar, salt, and pepper.
Add pasta, tomatoes, onions, and arugula/spinach. Toss well.
Top with grated parmesan.
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