1× Recipe
Ingredients
Tap to tick offPasta
- 284 Grams Fusilli Pasta
DeLallo Organic Whole Wheat - 2 Cups Arugula
- 1½ Cups Tomatoes
grape tomatoes halved - 3 Tbsp Capers
- ¼ Cups Parmesan Cheese
shredded
Dressing
- ¼ Cups Olive Oil
- 1 Lemon Juice
Juice of 1 lemon; * important for taste - 2 Garlic
cloves minced - 2 Tbsp Basil
finely chopped fresh - To Taste Salt
- To Taste Black Pepper
Method
In a large pot
- 284 Grams Fusilli Pasta
DeLallo Organic Whole Wheat
1
In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.
In a large bowl
- 2 Cups Arugula
- 1½ Cups Tomatoes
grape tomatoes halved - 3 Tbsp Capers
- ¼ Cups Parmesan Cheese
shredded
2
In a large bowl, toss pasta with arugula, capers, and Parmesan cheese.
In a small bowl
- ¼ Cups Olive Oil
- 1 Lemon Juice
Juice of 1 lemon; * important for taste - 2 Garlic
cloves minced - 2 Tbsp Basil
finely chopped fresh - To Taste Salt
- To Taste Black Pepper
3
In a small bowl, whisk together olive oil, lemon juice, garlic, basil, salt, and pepper. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.
4
Note-you can also stir in white beans, garbanzo beans, or chicken for added protein. The pasta salad will keep in the refrigerator for up to 2 days.