Lemony pasta salad
Explore the tangy taste of this delightful lemony pasta salad! A refreshing blend of citrus flavors, perfect for a light and zesty meal option.
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
- 450g whole-wheat penne
- 1 medium red bell pepper, finely chopped
- 2 cups grape tomatoes, halved lengthwise
- 2 cups packed arugula
- Crushed red pepper (optional)
Instructions:
- Start by heating a large pot filled with water until it boils. Mix together shallots, thyme, mustard, honey, garlic, lemon zest, lemon juice, salt, and pepper in a big bowl; stir well to blend. Slowly pour in grapeseed oil and 1/4 cup oil from sun-dried tomatoes, whisking continuously, until the mixture is combined and has a uniform texture.
- Prepare the pasta following the directions on the package. Once cooked, drain the pasta and promptly transfer it to the bowl containing the dressing; toss to ensure an even coating. Introduce bell pepper and sun-dried tomatoes into the mix; stir well. Cover the bowl and place it in the refrigerator to chill for at least 1 hour, but it can also be chilled for up to 12 hours.
- Mix grape tomatoes and arugula into the pasta mixture and toss until everything is evenly covered. For an extra touch, sprinkle more lemon zest and crushed red pepper on top, if desired.
Summary:
- Calories: 3295 kcal
- Fat: 179 g
- Protein: 71 g
- Carbs: 393 g
- Potassium: 3493 mg
- Magnesium: 682 mg