Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herb Dressing

Healthy & Delicious: This superb update of classic pasta salad has peppery arugula, juicy grape tomatoes and a lively mayo-based dressing made with garlic, lemon juice and a trio of fresh herbs. . . by Melissa Rubel Jacobson on

Yield: 1 serving
Community Recipe from


  • Pasta, Tomatoes, Arugula, Pine Nuts & Herb


  1. 1/4 cup plus 3 T pine nuts, divided

  2. 1 lb fusilli pasta
  3. Dressing:
  4. 1/2 cup cilantro leaves
  5. 1/2 cup basil leaves
  6. 2 teaspoons coarsely chopped oregano leaves
  7. 1 garlic clove
  8. 1/4 cup mayonnaise
  9. 1/4 cup extra-virgin olive oil
  10. 1 1/2 tablespoons fresh lemon juice
  11. Kosher salt and freshly ground black pepper
  12. 2-1/2 cups baby arugula
  13. 1-1/4 cups grape tomatoes, halved
  14. 1/2 small red onion, cut into 1/4" dice

  15. Preheat the oven to 350°. In a pie plate, toast 3 T of the pine nuts until lightly golden and fragrant, about 5 mins. Set aside to cool.
  16. In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.
  17. Meanwhile, make the dressing:
  18. in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season the herb dressing with salt and pepper.
  19. Assembly:
  20. Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.
February 2013

This recipe is a personal recipe added by NanaElaine and has not been tested or endorsed by MyRecipes.

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