November Recipe - Pasta Salad with Arugula

Each month STROLL magazine has invited me to share a new recipe. I am excited to highlight some of my favorite chefs, cookbooks and food bloggers.

Let’s start with a Zesty Lemon Pasta Salad with Arugula from Camille Styles.

Zesty Lemon Pasta Salad with Arugula

Ingredients

• 1 pound cavatappi pasta (or similar corkscrew pasta), cooked according to package 

• 1/2 cup green olives, pitted and halved

• 1/2 cup roasted and salted pistachios, chopped

• 3 strips of bacon, crumbled

• 1/2 cup artichoke hearts. quartered

• 2 cups arugula

• 1/4 parmesan cheese, grated

• red pepper flakes, to taste

• Salt and black pepper

Ingredients for Green Dressing

• 1/2 bunch parsley

• 2 lemons, zest and juice

• 1/2 shallot

• 1 garlic clove

• 3/4 cup olive oil

• 2 tablespoons honey

• 2 tablespoons hot water

• salt and pepper

Instructions

1. Boil pasta according to package directions, let cool.

2. Make the green dressing by combining all ingredients into a blender or food processor. 

3. Add cooked pasta to a large serving bowl.

4. Add olives, pistachios, bacon, artichokes and a big drizzle of green dressing.

5. Toss well to combine - add more dressing if needed.

6. Add arugula, red pepper flakes, parmesan and lightly toss again.