Vegetarian Italian Pasta Salad With Arugula Recipes
VEGETARIAN ITALIAN PASTA SALAD WITH ARUGULA
This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day.
Provided by fleischlosglücklich
Categories Vegetarian Pasta Salad
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
- Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
- Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
- Mix in remaining dressing and arugula right before serving.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 58.1 g, Cholesterol 17.9 mg, Fat 12.8 g, Fiber 5.2 g, Protein 17.5 g, SaturatedFat 4.1 g, Sodium 580.5 mg, Sugar 10.4 g
VEGETARIAN ITALIAN PASTA SALAD WITH ARUGULA
This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day.
Provided by fleischlosglücklich
Categories Vegetarian Pasta Salad
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
- Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
- Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
- Mix in remaining dressing and arugula right before serving.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 58.1 g, Cholesterol 17.9 mg, Fat 12.8 g, Fiber 5.2 g, Protein 17.5 g, SaturatedFat 4.1 g, Sodium 580.5 mg, Sugar 10.4 g
VEGETARIAN ITALIAN PASTA SALAD WITH ARUGULA
This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day.
Provided by fleischlosglücklich
Categories Vegetarian Pasta Salad
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
- Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
- Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
- Mix in remaining dressing and arugula right before serving.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 58.1 g, Cholesterol 17.9 mg, Fat 12.8 g, Fiber 5.2 g, Protein 17.5 g, SaturatedFat 4.1 g, Sodium 580.5 mg, Sugar 10.4 g
ARUGULA PASTA SALAD
A delicious summer dish that's easy, has few ingredients, and tastes amazing!
Provided by Chef Grace
Categories Vegetarian Pasta Salad
Time 25m
Yield 1
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a rolling boil in a medium pot. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool for 3 minutes.
- Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and pepper; toss until well combined. Add arugula and toss.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 43.7 g, Fat 28.3 g, Fiber 5.3 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 19.8 mg
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The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day. I love to make it for a barbeque or as a cold lunch on a hot day. 407 calories; protein 17.5g; carbohydrates 58.1g; fat 12.8g; cholesterol 17.9mg; sodium 580.5mg.
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