Enjoy Summer Produce!
California Pasta SaladServes: 12 | Serving Size: 1 cupIngredients:
- ??12 ounces of small pasta Os, cooked to al dente ?and drained
- 3 cups of raw, ready-to-serve arugula
- 2 cups of cherry or plum tomatoes, quartered
- ?1/4 cup of toasted and chopped pistachios
- 1 shallot, chopped fine
- 2 tsp chopped basil
- 1 tsp chopped oregano
- 1/2 tsp chopped thyme
- Juice and zest of 1 Meyer lemon
- 2 teaspoons of extra-virgin olive oil
Directions:
- Toss all ingredients in a large mixing bowl.
- Chill until ready to serve.
Nutrition Information:
- Serves 12. Each serving contains 238 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 6 mg sodium, 45 g carbohydrate, 2 g dietary fiber, 3 g sugar, and 8 g protein.
- Each serving has 6% DV vitamin A, 10% DV vitamin C, 2% DV calcium, and 11% DV iron.
Chef’s Tips:
- This amazing salad was inspired by a trip to Berkeley Bowl, where fresh produce spans the aisle as far as the eye can see.
- You can use almonds in place of the pistachios.
- If you can’t find pasta Os, use a small pasta shape like orzo or macaroni.
- If you can’t find Meyer lemons, then use a regular lemon, but use less of it. Why? Meyer lemons are much sweeter than traditional lemons, so you don’t want to throw off the flavor balance of the dish.
