Tuesday, August 2, 2011

Pasta Salad with Arugula & Raspberries

I may have posted this one before, but it is a great pasta salad if you want something light, refreshing and quick. I made this pasta salad after church on Sunday for lunch and we didn't need a nap afterwards!

One of my good friends gave me some of her arugula she purchased from a local farmer here in town and they were beautiful and fresh! Thank you Deborah!

The Pasta Salad with Arugula is very diverse because you can use which ever fresh fruit is in season...raspberries, strawberries, blueberries, blackberries...any kind of berry would work. Even chopped grapes or honey dew would probably work too.

Toast about 2T of chopped walnuts in a skillet for about 1 minute stirring frequently; set aside. Cook any kind of pasta you would like (about 6 oz uncooked)...bow ties, penne, spirals. Barilla has a great whole grain pasta with omega-3. Once the pasta is cooked, set aside 1T of the pasta cooking water for the dressing later. Drain the pasta and toss immediately in a large mixing bowl with 2 cups of arugula (stems removed). Cover tightly with plastic wrap and allow arugula to wilt with the hot pasta for about 6 minutes. Stir in 2T of fresh, chopped chives and 1-2 cups of your fruit of choice (raspberries for me).

In a separate small bowl, whisk together 1T white wine vinegar, 1T extra-virgin olive oil (for dressings), 1/4 tsp sea salt, 1/4 tsp freshly ground black pepper. Pour dressing over the pasta mix and toss well. Sprinkle with 4T freshly crumbled blue cheese. 1 1/2 cups per serving.

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