
By Anthony Iafrati
Lemony Pasta Salad
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
48
Low
Nutrition per recipe
Calories2431.2 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
halved lengthwise

2 cupsarugula
packed

crushed red pepper
optional
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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