Arugula Pasta Salad

Whenever I crave something fresh and vibrant, Arugula Pasta Salad comes to mind. There’s just something magical about the combination of robust flavors and textures that makes it a standout dish in my kitchen. Imagine a sunny afternoon, a light breeze, and the enticing aroma of roasted tomatoes mingling with the peppery notes of fresh baby arugula. It’s a simple dish that brings joy to any table, whether I’m hosting friends or enjoying a quiet dinner at home. You can whip it up in no time, and it never fails to impress with its colorful presentation and delightful taste.

Recipe Ingredients for Arugula Pasta Salad

Creating a delicious Arugula Pasta Salad starts with fresh, high-quality ingredients. Each one plays an essential role in achieving that vibrant flavor profile. The fusilli pasta provides a hearty base, while the fresh arugula adds a peppery kick. The roasted grape tomatoes introduce sweetness, and the vegan Italian dressing brings everything together. Let’s check out the ingredients that will make this salad shine!

• 1 pint grape tomatoes: These juicy gems burst with sweetness when roasted, adding a flavorful punch to the salad.
• 3 shallots: Mildly sweet and aromatic, shallots enhance the flavor of the salad without overpowering it.
• 8 oz fusilli pasta: This spiral-shaped pasta is perfect for holding onto the dressing and other ingredients.
• 3 oz fresh baby arugula: The peppery taste of arugula adds freshness and crispness to the dish.
• 1 batch vegan Italian dressing: A zesty dressing that ties all the ingredients together beautifully.
• Kalamata olives: These briny olives add a salty punch and depth of flavor.
• Capers: A small but mighty ingredient, capers provide a unique tanginess.
• Fresh herbs: Consider parsley or basil for added richness and aroma.
• Vegan feta cheese: A creamy option that enhances texture and taste.
• Roasted red pepper: Adds a sweet and smoky flavor.
• Artichoke hearts: These tender pieces bring a unique flavor and texture to the salad.

The Process for Making Arugula Pasta Salad

Now that you have your ingredients ready, let’s dive into the steps for making this delicious Arugula Pasta Salad. It’s a simple process that yields incredible results. Follow these steps, and soon you’ll have a vibrant salad to enjoy!

1. Roast the veggies: Preheat your oven to 400℉ (204℃). Line a baking sheet with parchment paper to prevent sticking. Halve the grape tomatoes if they’re large, or roast them whole for maximum flavor. Peel the shallots and slice them into wedges. Spread the tomatoes and shallots on the lined baking sheet. Roast for 20 to 25 minutes, or until the tomatoes are shriveled and blistered, filling your kitchen with an irresistible aroma.
2. Cook the pasta: While your veggies are roasting, it’s time to cook the fusilli pasta. Bring a pot of salted water to a boil, and add the pasta. Cook according to the package instructions until al dente, ensuring a slight firmness in the bite. Once cooked, drain the pasta and set aside to cool slightly.
3. Make the dressing: In a small bowl, prepare your vegan Italian dressing. If you want a creamier version, consider adding a dollop of hummus to the mix. This will give the dressing a rich texture. If you prefer a lighter dressing, feel free to skip the hummus.
4. Assemble the salad: In a large bowl, roughly chop the fresh arugula and place it as the base. When the fusilli pasta is slightly warm, add it to the bowl, tossing it with the arugula to slightly wilt the greens. Then, add the roasted tomatoes and shallots to the mixture, followed by the vegan Italian dressing. Use as much or as little dressing as you prefer, adjusting for taste.
5. Season: Now it’s time to make it your own! Season with salt and pepper to taste. This is the moment to add any kalamata olives, capers, and fresh herbs you desire. Mix everything well to ensure an even distribution of flavors.
6. Serve: The Arugula Pasta Salad can be enjoyed warm, immediately after mixing, or chilled for later. It’s perfect for a casual gathering or as a light meal on its own.

Tips for Success

To ensure you make the best Arugula Pasta Salad possible, here are some valuable tips. Whether you’re a seasoned cook or a beginner, these suggestions will help elevate your dish.

• Storage: To store leftovers, place the salad in an airtight container in the fridge. It will keep well for 3 to 4 days.
• Freezing: It’s best not to freeze this salad as the texture of the arugula and pasta may not hold up well after thawing.
• Pairing: This salad pairs beautifully with grilled vegetables, roasted chicken, or a slice of crusty bread for a complete meal.
• Make it ahead: You can prepare the salad a few hours in advance. Just wait to add the dressing until you’re ready to serve to keep things fresh.
• Customize your toppings: Feel free to add different toppings like nuts or seeds for extra crunch and nutrition.

What to Pair With Arugula Pasta Salad

Pairing your Arugula Pasta Salad with the right accompaniments can take your meal to the next level. Here are some ideas for delicious pairings that enhance the overall dining experience:

• Grilled Chicken: A juicy grilled chicken breast complements the freshness of the salad and adds protein.
• Crusty Bread: Serve with a warm, crusty baguette or focaccia to soak up any leftover dressing.
• Roasted Vegetables: Pair with a medley of roasted seasonal vegetables for a colorful and healthy meal.
• Soup: This salad makes an excellent side to a warm bowl of tomato or vegetable soup for a comforting option.
• Picnic Option: Ideal for outdoor gatherings, this salad can be served alongside cold pasta dishes or charcuterie boards.
• Light White Wine: If you enjoy a drink, consider a crisp white wine to balance the flavors of the salad.

FAQ

Conclusion

This Arugula Pasta Salad is a delightful blend of fresh ingredients and vibrant flavors, making it a wonderful choice for any meal. I encourage you to try making it for your next gathering or as a simple weeknight dish. You’ll love how easy it is to prepare and how satisfying it feels to enjoy something so delicious and healthy.

Arugula Pasta Salad

The ultimate light and refreshing meal, Arugula Pasta Salad combines vibrant flavors with a nutritious twist. Featuring roasted grape tomatoes and fresh arugula, this easy weeknight dinner is not only delicious but also a feast for the eyes. Perfect for any occasion, it's a dish you'll want to make tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salads, Side Dishes

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pint grape tomatoes
• 3 shallots
• 8 oz fusilli pasta gluten-free if desired
• 3 oz fresh baby arugula
• 1 batch Vegan Italian Dressing
• Kalamata olives
• capers
• fresh herbs
• vegan feta cheese
• roasted red pepper
• artichoke hearts

Equipment

• Oven
• Chef's Knife
• Baking Sheet
• Peeler

Method

 

1. Roast the veggies: Preheat your oven to 400℉ (204℃). Line a baking sheet with parchment paper to prevent sticking. Halve the grape tomatoes if they're large, or roast them whole for maximum flavor. Peel the shallots and slice them into wedges. Spread the tomatoes and shallots on the lined baking sheet. Roast for 20 to 25 minutes, or until the tomatoes are shriveled and blistered, filling your kitchen with an irresistible aroma.
2. Cook the pasta: While your veggies are roasting, it's time to cook the fusilli pasta. Bring a pot of salted water to a boil, and add the pasta. Cook according to the package instructions until al dente, ensuring a slight firmness in the bite. Once cooked, drain the pasta and set aside to cool slightly.
3. Make the dressing: In a small bowl, prepare your vegan Italian dressing. If you want a creamier version, consider adding a dollop of hummus to the mix. This will give the dressing a rich texture. If you prefer a lighter dressing, feel free to skip the hummus.
4. Assemble the salad: In a large bowl, roughly chop the fresh arugula and place it as the base. When the fusilli pasta is slightly warm, add it to the bowl, tossing it with the arugula to slightly wilt the greens. Then, add the roasted tomatoes and shallots to the mixture, followed by the vegan Italian dressing. Use as much or as little dressing as you prefer, adjusting for taste.
5. Season: Now it’s time to make it your own! Season with salt and pepper to taste. This is the moment to add any kalamata olives, capers, and fresh herbs you desire. Mix everything well to ensure an even distribution of flavors.
6. Serve: The Arugula Pasta Salad can be enjoyed warm, immediately after mixing, or chilled for later. It’s perfect for a casual gathering or as a light meal on its own.

Notes

• Storage: To store leftovers, place the salad in an airtight container in the fridge. It will keep well for 3 to 4 days.
• Freezing: It's best not to freeze this salad as the texture of the arugula and pasta may not hold up well after thawing.
• Pairing: This salad pairs beautifully with grilled vegetables, roasted chicken, or a slice of crusty bread for a complete meal.
• Make it ahead: You can prepare the salad a few hours in advance. Just wait to add the dressing until you’re ready to serve to keep things fresh.
• Customize your toppings: Feel free to add different toppings like nuts or seeds for extra crunch and nutrition.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.