What to do with these ingredients.
With all of these ingredients left over from the weekend I had an idea to use my pasta and arugula in a salad but didn’t know what type of dressing. So I “googled” and believe it or not there were a lot of people that had already beaten me to this salad idea. So I took Food and Wine’s recipe and added a couple of things.
Like I was saying in another post, I always buy too much food when my kids come home, in fact, when anyone comes over. A few weekends ago when my daughter came I had bought some cute pasta to use in a pasta salad and never got around to using it, I also had bought some frozen petite peas that I was going to use to make my pasta pesto saladthat I had made for our garden club luncheon last year. That was the easiest salad ever. But along with those two ingredients I had a whole box of baby arugula and some very pretty colored cherry tomatoes in orange, purple, red and yellow.
I have a weakness for “cute” pastas. This particular one was a trottole pasta (looks like spinning tops (that’s a toy if you didn’t know what a “top” was)) and who could resist Orechetti (little ears), or little O’s, ABC’s, coral shapes and I’ve even bought Maple leaf shaped pasta when we visited Canada, and of course I have bought Texas shaped pasta.
If you love pasta you probably already know that the pasta is just the vessel to hold some yummy sauce or ingredients. Most pastas have basically the same ingredients unless you get into the gluten-free ones. And, if you love different shapes of pasta, you have to look at this site, because there are quite a few shapes I have never even seen before; even one that resembles a gladiator’s shield — who knew?
This pasta and arugula salad is going to me on my 4th of July menu. What I loved most about this salad, or the TWO things I loved most, are the dressing and the peppery taste that all that arugula gives you in every bite. Hope you will try this salad and if you do, please leave a note below in the “comment” section.
Cook pasta in salted water for about 10 minutes, until al dente, drain and rinse with cold water and set aside.
Cut the English cucumber into 1/4″ slices then into quarters.
Add the baby arugula to the pasta, tomatoes and cucumbers.
Put the cilantro, basil (I didn’t have) and oregano along with the garlic into food processor. Process until chopped fine. Add in the mayonnaise and lemon zest/juice and blend. Add in 1/4 c. of the pine nuts and process until smooth.
Add in the toasted pine nuts and the red onion then add in some of the dressing a little at a time and toss to coat everything evenly.
- 1/4-1/2 c. pinenuts
- 1 lb. trottole pasta
- 1/2 c. cilantro leaves
- 1/2 c. basil leaves
- 2 tsp. fresh oregano leaves, chopped
- 2 cloves garlic
- 1/4 c. mayonnaise
- 1/4 c. olive oil
- Zest and 1 1/2 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 1/2 c. baby arugula
- 1 1/2 c. confetti tomatoes, halved
- 1/2 English Cucumber with peeling, sliced and quartered
- 1 c. frozen green peas, thawed
- 1/2 red onion, cut into thin slivers
- 1/2 shaved hard cheese
- Preheat the oven to 350°. In a pie plate, toast 3 tablespoons of the pine nuts until lightly golden and fragrant, about 5 minutes. Set aside to cool.
- In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.
- Meanwhile, in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season the herb dressing with salt and pepper.
- Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.
- I add the green peas and the English cucumber to the Food and Wine recipe and also before serving added some shaved hard cheese (doesn't show in the picture).