A light, zesty pasta salad packed with fresh flavours, perfect for spring gatherings!
Ingredients:
300g short pasta (fusilli, farfalle, or penne)
1 cup cherry tomatoes, halved
1 cup baby arugula (or spinach)
½ cup marinated artichoke hearts, chopped
⅓ cup black or green olives, sliced
¼ cup red onion, thinly sliced
½ cup fresh mozzarella pearls or cubed bocconcini
¼ cup toasted pine nuts (optional)
Zest of 1 lemon
Dressing:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1 tbsp honey (or a splash of balsamic)
½ tsp sea salt
¼ tsp black pepper
½ cup fresh basil, chopped
Instructions:
Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water to stop cooking.
In a large bowl, combine the pasta, tomatoes, arugula, artichokes, olives, red onion, and mozzarella.
In a small bowl, whisk together the dressing ingredients until well combined.
Pour the dressing over the pasta salad and toss to coat.
Sprinkle with lemon zest and toasted pine nuts before serving.
Let it sit for at least 15 minutes before serving for the flavours to meld.
Buon appetito! Serve chilled or at room temperature. Perfect for Easter, spring picnics, or a light, refreshing meal!