Refreshingrugula Cold Pasta Salad
How to Make arugula Cold Pasta Salad / Tri-color Fusilli Diet Salad / Pasta Recipe
Learn how to make a delicious arugula cold pasta salad using up ingredients in your fridge! This recipe features the slightly bitter taste of arugula combined with the freshness of cherry tomatoes and the delightful texture of tri-color fusilli. It’s a light and refreshing pasta salad that’s perfect for a diet and helps you use up your produce before it spoils. Enjoy this vibrant and healthy dish!
Ingredients- Arugula 20g
- Cherry tomatoes 8 pcs
- Tri-color fusilli 80g
- Frozen shrimp 8 pcs
Dressing- Balsamic vinegar 2 tbsp
- Olive oil 3 tbsp
- Salt 1 tsp
- Red pepper flakes 1 tsp
- Black pepper a pinch
- Parmesan cheese (optional) a sprinkle
For Cooking Pasta- Coarse salt 0.5 tbsp
- Balsamic vinegar 2 tbsp
- Olive oil 3 tbsp
- Salt 1 tsp
- Red pepper flakes 1 tsp
- Black pepper a pinch
- Parmesan cheese (optional) a sprinkle
For Cooking Pasta- Coarse salt 0.5 tbsp
Cooking Instructions
Step 1
We’re making a vibrant cold pasta packed with the fresh flavor of arugula! As part of a ‘clean out the fridge’ challenge, I’ve combined tri-color fusilli with plenty of fresh arugula, cherry tomatoes, and plump shrimp for a visually appealing and delicious pasta salad. Arugula is an herb with a distinct aroma, commonly used in Italian cuisine as a salad green or pizza topping. It pairs wonderfully with cheese, as the protein in cheese complements arugula’s nutritional profile. Rich in vitamins and minerals, it aids in recovery and is a fantastic, low-calorie option for a diet. It’s beneficial for eye health, immune function, cardiovascular health, and anemia prevention, making it particularly good after exercise.
Step 2
Let’s meet the stars of today’s pasta! We have colorful tri-color fusilli, fresh cherry tomatoes I recently received as a gift, and succulent frozen shrimp. Thanks to these ingredients, I’ve been enjoying light and refreshing diet-friendly meals lately. Doesn’t it just make your mouth water?
Step 3
First, let’s prepare the fresh ingredients. Soak the cherry tomatoes and arugula in water with a splash of vinegar for about 5 minutes. Then, rinse them thoroughly under cold running water. Pat them dry with a paper towel to remove excess moisture; this is crucial to prevent the pasta from becoming watery. Thaw the frozen shrimp by placing them in cool water beforehand.
Step 4
Now, it’s time to cook the fusilli. Bring a generous pot of water to a boil and add 0.5 tbsp of coarse salt. Once boiling, add the tri-color fusilli and cook for about 8-9 minutes. The cooking time can be adjusted to your preference, so taste a piece to ensure it’s cooked to your desired al dente texture.
Step 5
Drain the cooked fusilli and rinse it under cold running water. For an extra firm and refreshing texture, you can briefly immerse the fusilli in ice water before draining. This step helps maintain the pasta’s delightful chewiness!
Step 6
We’ll use the pasta cooking water to quickly cook the shrimp. Add the thawed shrimp to the boiling water and blanch them for just a minute or two until they turn pink. Immediately remove them and rinse under cold water, then drain well. Be careful not to overcook them, as they can become tough.
Step 7
Now, let’s make the delicious balsamic dressing that will tie all the flavors together! In a bowl, combine 2 tbsp of balsamic vinegar and 3 tbsp of olive oil. Add 1 tsp of salt and whisk thoroughly. Ensure the salt dissolves completely for a smooth dressing.
Step 8
To add a gentle kick, stir in a pinch of black pepper and 1 tsp of red pepper flakes. This adds a lovely warmth and complexity to the dressing. Whisk well to incorporate these spices evenly.
Step 9
Combine the cooked fusilli, cherry tomatoes, and blanched shrimp in a large bowl. Pour the prepared balsamic dressing over the ingredients. Gently toss everything together to coat evenly. Avoid mixing too vigorously to prevent the ingredients from breaking apart.
Step 10
To serve, place a bed of fresh arugula on the bottom of your serving dish or bowl. Top with the tossed fusilli mixture, and then arrange the remaining arugula artfully on top. While delicious as is, a sprinkle of Parmesan cheese adds a wonderful nutty flavor and elevates the dish.
Step 11
Voila! Your vibrant arugula cold pasta is ready. The colorful tri-color fusilli, crisp arugula, and juicy cherry tomatoes create a visually stunning and refreshing pasta. A dusting of Parmesan cheese completes this restaurant-worthy presentation.
Step 12
The tri-color fusilli offers a fun, slightly popped texture that’s different from regular spaghetti. Combined with the crunch of cherry tomatoes, the freshness of arugula, the chewiness of shrimp, and the zesty dressing, every bite is a delightful harmony of flavors. And the best part? It’s a healthy pasta that supports a diet, making it a dish you’ll want to enjoy often!
Step 13
This recipe is simple enough for a quick lunch during the week or a lovely weekend brunch. Feel free to substitute shrimp with crispy bacon or use your favorite pasta shape instead of fusilli for variations. It’s a versatile recipe perfect for sharing with family on a relaxed weekend!
