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Wilted Arugula Pasta Salad

April 16, 2015 By Rachel 7 Comments

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As a visiting nurse I always get excited when I see initiatives being put into place in the community that encourage people to live healthier, happier lives.

My employer, Abington Health, located in the northern suburbs of Philadelphia, has been running a campaign this month called the Abington Health 30 Day Challenge. The point of the campaign is to “encourage participants to make small, but long-term changes to their diets and lifestyles, which can improve overall health and well-being.” In other words, each day a new health/wellness challenge is put onto Abington’s Facebook page and participants are then encouraged to post a photo of themselves doing the challenge, tagged #AH30DayChallenge.

I encourage you to check out Abington’s 30 Day Challenge for yourself and give it a try! Often, I’ll have home-care patients that are overwhelmed by their health problems and the seemingly insurmountable task of changing their lifestyles. One thing I tell them is that every healthy choice they make is a victory and a step in the direction towards wellness. I hope you take some time to recognize your victories today!

P.S- This is not a sponsored post. I just like my job. 🙂

Wilted Arugula Pasta Salad

Serves: 4

Prep Time: 10 minutes                     Cook Time: 9 minutes

Note: Allow 30 minutes to an hour to chill.

Ingredients

  • 1/8 C olive oil
  • zest and juice of 1 lemon
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 handfuls (about 4 cups) of fresh arugula
  • 1 1/2 C 100% durum wheat semolina farfalline*
  • 1/4 C blue cheese crumbles
  • 1/2 C dried cranberries

*If you have trouble finding farfalline, another small 100% durum wheat pasta will work.

ingredients

Directions

1. In a large mixing bowl, measure and mix together olive oil, lemon zest, lemon juice, salt and pepper.

lemon-oil

2. Bring a pot of salted water to a boil and cook your farfalline per package instructions. The recommended cooking time for my pasta was 9 minutes. Be sure not to overcook, so that you don’t get pasta that falls apart.

3. While the pasta is cooking, clean your arugula and gently mix it together with your lemon olive oil mixture.

arugula-in-bowl

4. Once the pasta is done cooking, immediately drain it, but don’t rinse. Then add your hot pasta to the bowl of arugula and fold together. The hot pasta will gently wilt your arugula, making it more tender and sweet.

adding-pasta-to-arugula

5. Allow your arugula 3 minutes to wilt and then place it in the refrigerator to cool before you’re ready to serve. I recommend giving it at least 30 minutes in the fridge before serving.

spoon-of-gently-wilted-arugula

When I made this recipe I was getting ready to throw my son’s 4th birthday party and my refrigerator was packed full, so I ended up putting my salad outside for a few minutes. Fortunately, it was an unusually chilly day!

chilling-pasta-salad-outside

6. Before serving, mix 1/2 C of blue cheese crumbles and 1/2 C of dried cranberries in with your salad.

cranberries-bluecheese

Serve your Wilted Arugula Pasta Salad chilled. It’s a delicious meal unto itself, and it also pairs well with roasted chicken or broiled white fish.

serving-pasta-salad

 

wilted-arugula-pasta-salad

edit2DSC_6742

wilted-arugula-pasta-salad-plated

Wilted Arugula Pasta Salad
 
Print
Prep time
10 mins
Cook time
9 mins
Total time
19 mins
 
Wilted Arugula Pasta Salad makes tender, fresh, spring arugula the star of the show. It's also easy enough to enjoy on a week night as a main dish or side!
Author: Rachel Hanawalt
Recipe type: Salads
Cuisine: American
Serves: 4
Ingredients
  • ⅛ C olive oil
  • zest and juice of 1 lemon
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 3 handfuls (about 4 cups) of fresh arugula
  • 1½ C 100% durum wheat semolina farfalline (or any other small 100% durum wheat pasta)
  • ¼ C blue cheese crumbles
  • ½ C dried cranberries
Instructions
  1. In a large mixing bowl, measure and mix together olive oil, lemon zest, lemon juice, salt and pepper.
  2. Bring a pot of salted water to a boil and cook your farfalline per package instructions. The recommended cooking time for my pasta was 9 minutes. Be sure not to overcook, so that you don't get pasta that falls apart.
  3. While the pasta is cooking, clean your arugula and gently mix it together with your lemon olive oil mixture.
  4. Once the pasta is done cooking, immediately drain it, but don't rinse. Then add your hot pasta to the bowl of arugula and fold together. The hot pasta will gently wilt your arugula, making it more tender and sweet.
  5. Allow your arugula 3 minutes to wilt and then place it in the refrigerator to cool before you're ready to serve. I recommend giving it at least 30 minutes in the fridge before serving.
  6. Before serving, mix ½ C of blue cheese crumbles and ½ C of dried cranberries in with your salad.
  7. Serve your Wilted Arugula Pasta Salad chilled. It's a delicious meal unto itself, and it also pairs well with roasted chicken or broiled white fish.
3.2.2929

Nutrition Facts
4 servings per container
Serving size

Amount per serving
Calories 303
% Daily Value*
Total Fat 9.8g 13%
Saturated Fat 2.2g 12%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 255.2mg 12%
Total Carbohydrate 46.3g 16%
Dietary Fiber 2.8g 10%
Total Sugars 13.7g
Includes g Added Sugars 0%
Protein 7.8g

Calcium 8.6mg 1%
Iron 10.9mg 61%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Recipes, Salads Tagged With: 30 Day Challenge, Abington Health, Arugula, Blue Cheese, Cranberries, CSA, pasta, Salad, Vegetarian, Wellness

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Comments

  1. Kristina says

    August 8, 2015 at 10:00 pm

    I love farfalline! I love lemon and arugula too, this sounds fantastic!

    Reply
    • Rachel says

      August 8, 2015 at 11:06 pm

      Thanks Kristina! Little farfallines are so cute and fun to eat!

      Reply
  2. Kelley says

    August 9, 2015 at 3:04 pm

    I love arugula and its pairs perfectly with cranberries and blue cheese! I love the idea of wilting it too! awesome!

    Reply
    • Rachel says

      August 12, 2015 at 11:23 am

      Thanks Kelley. I’m always having to think of new ways of using arugula because we get so much of it from our CSA. I’m so spoiled!

      Reply
  3. susan // the wimpy vegetarian says

    August 10, 2015 at 12:03 am

    What a perfect vegetarian dinner for me, and side dish for my carnivore – loving husband. And I’ll have to look for farfalline – I’ve not seen it.

    Reply
    • Rachel says

      August 12, 2015 at 11:21 am

      Farfalline is basically baby bowties. I haven’t had trouble finding it, but my grocery store is famous for carrying a lot of variety. If you have trouble finding them, you could always try another 100% durham wheat small pasta variety.

      Reply

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  1. Wilted Arugula Pasta Salad from Simple Seasonal - Yum Goggle says:
    April 18, 2015 at 6:46 pm

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Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


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