Asparagus and Arugula Salad

  
Seriously, cold pasta salads are fabulous in the summer. As always, this is easy and delicious. What you will need:

1 bunch fresh asparagus, ends twisted off (discard) and stems broken into desired size – steam to desired softness

1 package pasta, I used a gluten-free pasta – cook with salt to give a salty flavor to dish

1/3 cup toasted pine nuts – if you buy raw pine nuts like I do, quickly toast in a pan (they burn easily)

Juice and zest from 1 medium lemon

1 TBS olive oil 

1 TBS rice vinegar 

2 generous handfuls fresh baby arugula 

2/3 cup Daiya shredded mozzarella

2 bunches fresh basil, large leaves torn into smaller pieces

Black pepper to taste

Place the lemon zest and juice, olive oil, rice vinegar, and pepper in a large bowl. Stir. Add everything but the cheese and stir. If the pasta is still warm, the arugula will wilt, which is a wonderful texture change in the dish. Chill at least an hour and stir in cheese just before serving. Yummers!

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

Share your thoughts!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: