Ingredients
For the Vinaigrette
- 1 to 2 cloves garlic (grated, 2 cloves if small)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoons extra virgin olive oil
For the Salad
- 1 pound bowtie pasta (or other small pasta of choice)
- Fine salt (for seasoning pasta water, about 2 tablespoons)
- 1/3 cup pine nuts
- 2 handfuls baby arugula (approximately 2 cups)
- 1/3 cup Parmesan cheese (freshly grated, plus more for serving)
- 1/4 cup thinly sliced fresh basil leaves (plus more for serving, optional)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, combine grated garlic, kosher salt, freshly ground black pepper, lemon zest, lemon juice, white balsamic vinegar, dijon mustard, and extra virgin olive oil. Secure the lid and shake vigorously until the ingredients are well combined. Set the vinaigrette aside to allow the flavors to meld.
- Cook the Pasta: Bring a large pot of water to a boil. Add about 2 tablespoons of fine sea salt to the boiling water. Add the dry bowtie pasta and cook according to the package instructions, stirring occasionally to prevent sticking.
- Drain and Rinse: Once the pasta is fully cooked to al dente, drain it immediately and rinse under cold running water to stop the cooking process and cool the pasta. Drain thoroughly to remove excess water.
- Toast the Pine Nuts: Heat a small dry skillet over medium to medium-low heat. Add the pine nuts and toast them, stirring or tossing occasionally, until they become fragrant and turn golden brown, about 6 minutes. Be careful to avoid burning. Remove from heat and let cool.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, baby arugula, toasted pine nuts, freshly grated Parmesan cheese, and thinly sliced basil leaves.
- Add the Dressing: Give the vinaigrette one last shake, then pour it over the pasta salad mixture.
- Toss and Season: Toss everything together thoroughly to ensure the pasta and greens are evenly coated with the dressing. Taste and adjust the seasoning by adding kosher salt and freshly ground black pepper as desired.
- Serve: Transfer the pasta salad to a serving bowl. Garnish with additional small basil leaves, lemon slices if desired, extra black pepper, and grated Parmesan cheese for presentation and extra flavor.
Notes
- To ensure the pasta salad is not mushy, rinse the pasta with cold water immediately after cooking to stop the cooking process.
- For added texture, you may substitute pine nuts with toasted walnuts or almonds.
- If white balsamic vinegar is unavailable, a mild white wine vinegar can be used as a substitute.
- This pasta salad can be prepared a few hours ahead and refrigerated; add the arugula just before serving to keep it fresh and crisp.
- Use freshly grated Parmesan cheese for better flavor compared to pre-grated options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
