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
- Toss all ingredients in a large mixing bowl.
- Chill until ready to serve.
- 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.
- 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.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.