Lemon-And-Herb Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A recipe that I want to try from Rachael Ray. Ingredients:
1 lb bow tie pasta |
1 lemon, grated peel and juice |
1/3 cup extra virgin olive oil |
2 tablespoons extra virgin olive oil |
salt and pepper |
1 red bell pepper, finely chopped |
2 cups arugula, torned |
4 hard-boiled eggs, chopped |
1/2 cup parmesan cheese, shaved |
1/2 cup pine nuts, toasted |
1/2 cup fresh dill, chopped |
Directions:
1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
2. Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
3. In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.
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