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Pasta SaladCalifornia Pasta Salad

Serves: 12 | Serving Size: 1 cup


  • ??12 ounces of small pasta Os, cooked to al dente ?and drained
  • 3 cups of raw, ready-to-serve arugula
  • 2 cups of cherry or plum tomatoes, quartered
  • ?1/4 cup of toasted and chopped pistachios
  • 1 shallot, chopped fine
  • 2 tsp chopped basil
  • 1 tsp chopped oregano
  • 1/2 tsp chopped thyme
  • Juice and zest of 1 Meyer lemon
  • 2 teaspoons of extra-virgin olive oil


  1. Toss all ingredients in a large mixing bowl.
  2. Chill until ready to serve.

Nutrition Information:

  • Serves 12. Each serving contains 238 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 6 mg sodium, 45 g carbohydrate, 2 g dietary fiber, 3 g sugar, and 8 g protein.
  • Each serving has 6% DV vitamin A, 10% DV vitamin C, 2% DV calcium, and 11% DV iron.

Chef’s Tips:

  • This amazing salad was inspired by a trip to Berkeley Bowl, where fresh produce spans the aisle as far as the eye can see.
  • You can use almonds in place of the pistachios.
  • If you can’t find pasta Os, use a small pasta shape like orzo or macaroni.
  • If you can’t find Meyer lemons, then use a regular lemon, but use less of it. Why? Meyer lemons are much sweeter than traditional lemons, so you don’t want to throw off the flavor balance of the dish.
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