Pasta salad is easily transportable and stores well, making it a great component of any meal schedule. Prepare the salad early in the week for quick lunches or serve it alongside dinner. Either way, it holds up well to three or four days of storage in an airtight container. Arugula and garlic give this salad a spicy kick, while the simple white wine vinaigrette enlivens the flavors.
1 pound small pasta noodles (such as penne, farfalle, elbow, or rotini)
1 large cucumber, cut lengthwise and sliced into half moons
2 cups arugula, coarsely chopped
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Freshly ground black pepper
¼ cup grated Parmesan cheese
1 Fill a large stockpot halfway with water, and bring to a boil. Add the pasta and cook until al dente. Drain and run the pasta under cold water to stop the cooking.
2 In a large bowl, toss the noodles, cucumber, arugula, and garlic. Drizzle the olive oil and vinegar over the salad, and season with pepper. Stir in the Parmesan cheese and serve.
Substitution tip: You can use any number of salad greens in this salad. Baby spinach greens, romaine lettuce, and red- and green-leaf lettuces all swap in nicely.
Per Serving Calories: 227; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 3mg; Carbohydrates: 43g; Fiber: 5g; Protein: 9g; Phosphorus: 36mg; Potassium: 82mg; Sodium: 60mg