arugula pasta salad

Delicious peach, tomato &amp; corn arugula pasta salad made with summer produce like juicy peaches and tomatoes, and corn off the cob. This easy vegetarian pasta salad is tossed with just olive oil and fresh lemon juice for a light, flavorful salad that's perfect for lunch, parties &amp; picnics!

Peach, Tomato &amp; Corn Arugula Pasta Salad

fusilli

extra virgin olive oil

lemon, juiced

sea salt,

Lot of freshly ground salt and pepper

red pepper flakes

feta

large ripe peaches, sliced

tomatoes

corn corn

½ medium red onion, thinly sliced

baby arugula (about 6 packed cups of arugula)

Bring a large pot of water to a boil and add a little salt. Once water boils, add the pasta and cook until al dente, about 7-9 minutes. Drain pasta, reserving a few tablespoons of water for later. Place pasta in large bowl.

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until well combined. Pour the dressing over warm pasta and add a little reserved pasta water to help keep the pasta moist and non-sticky. Immediately add feta and gently give the pasta a toss.

Next add in the peach slices, cherry tomatoes, corn, red onion and arugula. Toss to combine. Taste and add more olive oil, lemon juice, salt and/or pepper, if necessary. Great warm or cold. Serves 6.

This pasta salad features fresh arugula, roasted tomatoes &amp; shallots, and a zesty oil-free Italian dressing. It&#39;s easy to prepare and full of robust flavors!

Arugula Pasta Salad (Vegan)

grape tomatoes

shallots (about 6 oz.)

fusilli pasta (gluten-free if desired)

fresh baby arugula

Vegan Italian Dressing*

Kalamata olives, capers, fresh herbs, vegan feta cheese, roasted red pepper, artichoke hearts, etc.

Roast veggies: Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper. Halve the tomatoes if they are large, otherwise roast them whole. Slice shallot (peel and ends removed). Spread veggies on lined baking sheet. Roast for 20-25 minutes or until tomatoes are shriveled and blistered.

Cook pasta: Meanwhile, cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Make dressing: While pasta is cooking, make the dressing. (Include the optional hummus for a creamy version, or omit hummus for a thinner, more traditional version.)

Assemble salad: Roughly chop arugula. Place in a large bowl. When pasta is cooked, drain well and immediately add to bowl. Toss with arugula to slightly wilt. Add roasted tomatoes, shallots, and dressing. (Use as much dressing as desired.) Salt and pepper to taste. Serve warm immediately or chilled.

Where do I begin?  Or maybe I just jump to the end and where I rave about your talent with recipe creation…😁
This salad was truly scrumptious, and the dressing…pure magic!  I added some bell peppers and a couple sliced mushrooms to the sheet pan of roasted veggies, but other than that, I followed your recipe exactly.  We devoured this dish and will definitely make it again! Amazing!!

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Top 2 arugula pasta salad recipes from across the web

The most viewed arugula pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach, Tomato &amp; Corn Arugula Pa...

Arugula Pasta Salad (Vegan)

The most viewed arugula pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Peach, Tomato & Corn Arugula Pa...