Ingredients
- 12 oz bowtie pasta (or any short pasta of your choice)
- 3 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup toasted pine nuts
- 1/4 cup extra virgin olive oil
- Juice and zest of 2 lemons
- 2 cloves garlic, minced
- Salt and pepper to taste
Feel free to swap the feta with goat cheese for a creamier texture, or add grilled chicken for extra protein. The beauty of this salad lies in its versatility, much like the meals I grew up with, adapted from traditional recipes to suit whatever was fresh and available.
Instructions
- Start by cooking the pasta according to package instructions until it’s al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta, arugula, cherry tomatoes, red onion, feta cheese, and pine nuts. Toss gently to mix.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic. Season with salt and pepper to taste.
- Pour the dressing over the pasta salad and toss until everything is well coated. Taste and adjust seasoning if necessary.
- Let the salad sit for about 15 minutes before serving to allow the flavors to meld beautifully. This step is crucial, as it reminds me of my grandmother’s insistence on letting dishes “rest” to reach their full potential.
This salad is best served fresh, but if you need to prepare it in advance, simply keep the dressing separate and mix just before serving. This way, the arugula stays crisp and vibrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International