Lemony Pasta Salad

Name: Lemony Pasta Salad
Cuisine: Italian, European, Mediterranean
Ingredients: 2 small shallots, finely chopped; 1 tablespoon finely chopped fresh thyme; 1 tablespoon Dijon mustard; 1 tablespoon honey; 2 cloves garlic, finely chopped; 2 teaspoons grated lemon zest, plus more for garnish; ¼ cup lemon juice; ¾ teaspoon salt; ¼ teaspoon ground pepper; ¼ cup grapeseed oil; ½ cup sun-dried tomatoes in oil, drained and chopped, reserving 1/4 cup oil from jar; 1 pound whole-wheat penne; 1 medium red bell pepper, finely chopped; 2 cups grape tomatoes, halved lengthwise; 2 cups packed arugula; Crushed red pepper (optional)

3 steps

This bright, lemony pasta salad is quick to make and perfect for summer. The tomatoes, arugula, sun-dried tomatoes and red peppers add a variety of textures and flavors. This easy salad holds up well in the fridge, making it a go-to for your next picnic or potluck.

Updated at: Thu, 17 Aug 2023 03:27:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2433.8 kcal (122%)

Total Fat79.1 g (113%)

Carbs398.5 g (153%)

Sugars48.5 g (54%)

Protein73.2 g (146%)

Sodium2129.6 mg (106%)

Fiber54.8 g (196%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2shallots

small, finely chopped

1 tablespoonfresh thyme

finely chopped

1 tablespoondijon mustard

1 tablespoonhoney

2cloves garlic

finely chopped

2 teaspoonslemon zest

grated, plus more for garnish

¼ cuplemon juice

¾ teaspoonsalt

¼ teaspoonground pepper

¼ cupgrapeseed oil

½ cupsun-dried tomatoes in oil

drained and chopped, reserving 1/4 cup oil from jar

1 poundwhole-wheat penne

1red bell pepper

medium, finely chopped

2 cupsgrape tomatoes

2 cupsarugula

Instructions

Step 1

Put a large pot of water on to boil. Combine shallots, thyme, mustard, honey, garlic, lemon zest, lemon juice, salt and pepper in a large bowl; stir to mix well. Gradually add grapeseed oil and reserved 1/4 cup oil from sun-dried tomatoes, whisking constantly, until combined and emulsified.

Step 2

Cook pasta according to package directions. Drain and immediately transfer the pasta to the bowl with the dressing; toss to fully coat. Add bell pepper and sun-dried tomatoes; stir to combine. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.

Step 3

Add grape tomatoes and arugula to the pasta mixture and toss to evenly coat. Garnish with additional lemon zest and crushed red pepper, if desired.

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