Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herb Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
pasta, tomatoes, arugula, pine nuts & herb |
Directions:
1. /4 cup plus 3 T pine nuts, divided
2. lb fusilli pasta
3. Dressing:
4. /2 cup cilantro leaves
5. /2 cup basil leaves
6. teaspoons coarsely chopped oregano leaves
7. garlic clove
8. /4 cup mayonnaise
9. /4 cup extra-virgin olive oil
10. /2 tablespoons fresh lemon juice
11. Kosher salt and freshly ground black pepper
12. -1/2 cups baby arugula
13. -1/4 cups grape tomatoes, halved
14. /2 small red onion, cut into 1/4 dice
15. Preheat the oven to 350°. In a pie plate, toast 3 T of the pine nuts until lightly golden and fragrant, about 5 mins. Set aside to cool.
16. In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.
17. Meanwhile, make the dressing:
18. in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season the herb dressing with salt and pepper.
19. Assembly:
20. Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.
|
|