Lemony Pasta Salad

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This dish is inspired by a recent lunch I had while dining at a little sidewalk cafe near Oceanside Harbor.  I hadn’t been very hungry so I ordered their arugula salad.  It ended up being so delicious that I seriously debated ordering one to go to have for dinner that night.  The peppery taste of arugula along with the tart, tangy lemon dressing was fantastic.  I just knew I had to recreate this dish at home.  It was so easy to toss together and is the perfect springtime meal – light and refreshing.  Enjoy!

~Sarah

Ingredients:

• 12 ounces pasta of your choice (I used Jovial Brand Brown Rice Spaghetti pasta)
• 4 tbsp Garlic Gold Oil or extra virgin olive oil
• 3 -4 cloves garlic, minced
• zest from one lemon
• juice from one lemon
• 1/8 tsp crushed red pepper or more to taste
• 1/3 cup water
• black pepper to taste
• 1/2 cup toasted walnuts
• arugula or your favorite salad greens

Preparation:

1. Cook your pasta according to the directions on the package.  Drain and set aside.
2. Meanwhile, add the oil, garlic, lemon juice, red pepper and water to a small bowl and stir well to mix.
3. In a large bowl mix together the pasta and the dressing and toss well to combine.
4. Place a large handful of arugula on a plate and add a cup of pasta.  Top with a sprinkle of lemon zest and some toasted walnuts.

Nutritional Info:

Makes 4 servings.

Nutritional info will vary greatly depending on the type of pasta used.

Notes:

For a gluten free dish make sure to use a gluten free pasta.

Leftover pasta can be stored in the fridge for up to 3 days.