Pasta Salad for Summer
Pasta Salad for Summer
Ingredients
For the Pasta Salad
- 1 box bowtie pasta
- 1/2 package arugula
- 1/2 package mini tomatoes, halved
- 1/2 cup chopped walnuts
- 1/2 cup Parmigiano Reggiano, grated
For the Lemon Honey Vinaigrette
- 1 cup olive oil
- 1 lemon, juiced
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 2
Once cooked, drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. Set aside to cool completely, about 15-20 minutes.
⏱️ 20 min
- 3
While the pasta cools, prepare the lemon honey vinaigrette. In a small bowl, combine the olive oil, fresh lemon juice, honey, Dijon mustard, and salt. Whisk vigorously until all ingredients are well combined and the dressing is emulsified.
⏱️ 5 min
- 4
In a large mixing bowl, combine the cooled bowtie pasta, arugula, halved mini tomatoes, and chopped walnuts.
⏱️ 5 min
- 5
Pour the prepared lemon honey vinaigrette over the pasta and vegetable mixture. Add the grated Parmigiano Reggiano cheese.
⏱️ 2 min
- 6
Gently toss all the ingredients together until everything is evenly coated with the dressing and the cheese is distributed throughout the salad.
⏱️ 3 min
- 7
Cover the bowl and refrigerate the pasta salad for at least 45 minutes to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best taste.
⏱️ 45 min
- 8
Before serving, give the pasta salad another quick toss. Serve chilled and enjoy your light and refreshing summer pasta salad!
Kitchen Tools
Nutrition Facts (per serving)
Pasta Salad for Summer
For the Pasta Salad
- 1 box bowtie pasta
- 1/2 package arugula
- 1/2 package mini tomatoes, halved
- 1/2 cup chopped walnuts
- 1/2 cup Parmigiano Reggiano, grated
For the Lemon Honey Vinaigrette
- 1 cup olive oil
- 1 lemon, juiced
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 2
Once cooked, drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. Set aside to cool completely, about 15-20 minutes.
⏱️ 20 min - 3
While the pasta cools, prepare the lemon honey vinaigrette. In a small bowl, combine the olive oil, fresh lemon juice, honey, Dijon mustard, and salt. Whisk vigorously until all ingredients are well combined and the dressing is emulsified.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooled bowtie pasta, arugula, halved mini tomatoes, and chopped walnuts.
⏱️ 5 min - 5
Pour the prepared lemon honey vinaigrette over the pasta and vegetable mixture. Add the grated Parmigiano Reggiano cheese.
⏱️ 2 min - 6
Gently toss all the ingredients together until everything is evenly coated with the dressing and the cheese is distributed throughout the salad.
⏱️ 3 min - 7
Cover the bowl and refrigerate the pasta salad for at least 45 minutes to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best taste.
⏱️ 45 min - 8
Before serving, give the pasta salad another quick toss. Serve chilled and enjoy your light and refreshing summer pasta salad!