Farfalle Pasta Salad with Arugula and Cherry Tomatoes
Farfalle Pasta Salad with Arugula and Cherry Tomatoes is a refreshing, vibrant dish that perfectly captures the essence of summer. This delightful salad features al dente farfalle pasta tossed with peppery arugula, juicy cherry tomatoes, and fresh basil, all drizzled in a zesty lemon vinaigrette. Ideal for picnics, barbecues, or family gatherings, this recipe transforms simple ingredients into an impressive culinary experience that will wow your guests.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 8 oz farfalle pasta
- 2 cups fresh arugula
- 1 cup cherry tomatoes (halved)
- ¼ cup fresh basil leaves (chopped)
- 4 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Boil water in a large pot over medium-high heat and add a generous amount of salt.
- Cook the farfalle pasta according to package instructions until al dente (about 10-12 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the cooked farfalle pasta, halved cherry tomatoes, and arugula. Gently fold in the dressing until evenly coated.
- Garnish with fresh basil before serving. Enjoy immediately or let chill in the fridge for 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added protein, consider mixing in grilled chicken or chickpeas. You can substitute arugula with baby spinach or mixed greens for varied flavors.