Fusilli & Arugula Salad

Springtime is here, and that means there are a lot of delicious and fresh veggies to go around. Try switching up your traditional green salad with pasta this season – you'll be surprised at what a little fusilli can do.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 10 ounces fusilli pasta
  • 2 cups arugula
  • 3 tablespoons capers
  • 1 1⁄2 cups grape tomatoes, halved
  • 1⁄2 cup shredded Parmesan cheese
  • 2 tablespoons fresh basil, finely chopped
  • 1 clove garlic, minced
  • 1⁄2 cup olive oil
  • Juice from 2 lemons
  • Salt and pepper, to taste


  • In a large pot of salted water, cook the pasta until al dente. Remove from the heat, drain and place in a bowl to cool.
  • Whisk together the ingredients for the dressing in a small bowl: olive oil, garlic, lemon juice, salt and pepper.
  • When your pasta has cooled down completely, add the arugula, tomatoes, capers and basil. Keep cold until ready to serve.
  • Drizzle your dressing over the pasta until it's coated.
  • Add more salt and pepper to taste, if necessary.
  • Sprinkle the salad with Parmesan cheese for the final touch.
  • Bon appétit!