Tuesday, July 21, 2009

Pasta Salad with Tomatoes, Arugula & Pine Nuts

I saw this recipe online on Sunday afternoon and since we had everything on hand, I decided it would go well with our leftover chicken burgers. It was pretty good, not as good as the orzo pasta salad that we love, but still worth trying. We used fresh oregano, basil & cilantro from our herb garden and the arugula was from our CSA.

Pasta Salad

Pasta Salad with Tomatoes, Arugula & Pine Nuts
1/4 cup plus 3 tablespoons pine nuts
1 pound campanelle or fusilli pasta
1/2 cup cilantro leaves
1/2 cup basil leaves
2 teaspoons coarsely chopped oregano
1 garlic clove
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
2 1/2 cups baby arugula
1 1/4 cups grape tomatoes, halved
1/2 small red onion, cut into 1/4-inch dice

Preheat the oven to 350°. In a pie plate, toast 3 tablespoons of the pine nuts until light golden and fragrant, about 5 minutes. Set aside to cool. In a large pot of boiling salted water, cook the pasta until 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, 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 with salt and pepper. Toss the pasta with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season with salt and pepper and serve.

Source: Savory, Spicy, Sweet

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