© Fredrika Stjärne
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

For lighter winter meals, Melissa Rubel Jacobson jazzes up a basic pasta salad with peppery arugula and a lively mayo-based dressing made with garlic, lemon juice and a trio of fresh herbs. She uses sweet grape tomatoes, which are delicious year-round. Plus: F&W's Best Pasta Salad Recipes

How to Make It

Step 1    

Preheat the oven to 350°. In a pie plate, toast 3 tablespoons of the pine nuts until lightly golden and fragrant, about 5 minutes. Set aside to cool.

Step 2    

In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.

Step 3    

Meanwhile, in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season the herb dressing with salt and pepper.

Step 4    

Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.

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