Strawberry Salad with Pasta + Arugula
User Reviews
0.0
0 reviews
Unrated
Strawberry Salad with Pasta + Arugula
Report
This easy, refreshing pasta strawberry salad with arugula is good for you and perfect for the summer months!
Share:
Ingredients
- 175-200 g shell pasta
- 1/2 red onion, sliced thin
- 1 cup baby bocconcini cheese, halved
- 3 cups packed arugula
- 2 cups chopped strawberries
- 1/3 cup chopped pistachios
Lemon shallot dressing
- zest from one lemon
- juice from one lemon
- 1 shallot, minced
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Dijon mustard
Instructions
- Cook pasta according to package directions and set aside to cool while you prepare the other ingredients.
- While the pasta is cooking, make the dressing by whisking the ingredients together - set aside.
- To a large bowl add the cooled pasta, red onion, baby bocconcini, arugula and strawberries. Drizzle with the dressing and toss to combine - taste and adjust seasoning with more salt and pepper if desired. Top with pistachios and serve.
Notes
- This pasta salad is best served the day it's made BUT it's easy to prep ahead!
- To keep the ingredients more crisp if you’re making it earlier in the day and serving at a potluck or barbecue for dinner, put pasta in the bowl first and top with each of the other ingredients, sort of in their own segment. Cover and refrigerate. Before serving, drizzle with the dressing, toss and serve.
This pasta salad is best served the day it's made BUT it's easy to prep ahead!
To keep the ingredients more crisp if you’re making it earlier in the day and serving at a potluck or barbecue for dinner, put pasta in the bowl first and top with each of the other ingredients, sort of in their own segment. Cover and refrigerate. Before serving, drizzle with the dressing, toss and serve.
- To keep the ingredients more crisp if you’re making it earlier in the day and serving at a potluck or barbecue for dinner, put pasta in the bowl first and top with each of the other ingredients, sort of in their own segment. Cover and refrigerate. Before serving, drizzle with the dressing, toss and serve.
- If you want to try using a different berry, blueberries would be delicious too.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
51g
(17%)
Protein
18.8g
(38%)
Fat
24.5g
(38%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
3.9g
Monounsaturated Fat
15.8g
Cholesterol
5.1mg
(2%)
Sodium
833mg
(35%)
Fiber
5.5g
(22%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 18.8g | 38% |
| Fat | 24.5g | 38% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 3.9g | 23% |
| Monounsaturated Fat | 15.8g | 79% |
| Cholesterol | 5.1mg | 2% |
| Sodium | 833mg | 35% |
| Fiber | 5.5g | 22% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Mango, Strawberry, and Avocado Arugula Salad
American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)
