I love this Summer Pasta Salad because it is ideal for a hearty lunch or a light dinner. We had it for dinner one night and it was just perfect. I also love the yellow fin tuna from Italy. It is not exotic, but it is full of flavor. A nice accent.
Ingredients
- 4 cups arugula blanched
- 1/2 cup pine nuts
- 1 cup grated Parmesan
- 2 whole zest of lemons
- 1 tbsp softened butter
- 2 cloves garlic
- 1 cup olive oil
- kosher salt and freshly ground black pepper
- 1 1/3 cup dried pasta
- 1 can yellow fin tuna packed in olive oil (Italian is best)
- 1/4 cup calamata olives or capers
- 1/2 cup sun-dried tomatoes cut into strips
- 1/2 cup dates cut into strips
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 whole lemon squeezed over finished salad
Instructions
- Gather all ingredients before starting the recipe.
- Cook pasta according to package directions, drain and set aside until ready to use.
- Cut sun-dried tomatoes and dates into thin strips and set aside until ready to use.
- To blanch arugula, place in a microwave proof dish, rinse under cold running water and cover with cling wrap. Cook on high for 1 minute and 30 seconds.
- Drain, place in a colander, and when cool enough to handle, squeeze out access water.
- Fill food processor with blanched arugula, pine nuts, parmesan cheese and lemon zest.
- Add a tablespoon of softened butter, garlic and while the processor is running, add the olive oil. Set aside until ready to use.
- Add 2-3 tablespoons of pesto to cooked pasta, toss to combine. Taste, add more pesto to taste.
- Add drained tuna, capers or kalamata olives, sun dried tomatoes and dates to pasta, toss to combine. Drizzle with a bit of olive oil and sprinkle with chopped parsley and chopped dill. Toss gently and serve.
