Light, fresh, and deliciously dynamic--this easy-to-make, vibrant salad is the perfect guilt-free meal for two. The flavoful homemade Arugula Pesto featured in this recipe comes together in a flash, but you can definitely substitute in a couple tablespoons of your favorite store-bought, prepared pesto if you're in a hurry. The recipe below yields about 1 cup of pesto, so you will have plenty left over to spruce up other meals during the week. Try spreading it over your favorite grilled protein, topping a pizza with it, or even enjoying it on a slice of hearty, whole-grain toast. 

The Food Gays
Recipe by MyRecipes February 2017


Credit: The Food Gays

Recipe Summary test

Serves 2


For the Arugula Pesto
For the Rice Noodle Salad


Instructions Checklist
  •  Make the arugula pesto. In a food processor, combine baby arugula, Parmesan cheese, almonds, oil, and garlic. Process well. Add lime juice; season with flaky sea salt and pepper. Pulse until completely smooth. 

  •  In a medium bowl, combine purple cabbage, red onion, radishes, and carrot. Add lime juice, and season with salt. Toss everything until well coated, then place in the refrigerator until needed.

  • Bring a large pot of water to a boil. Place rice noodles in a large bowl; pour boiling water over noodles, then cover bowl with a lid (a dinner plate or pizza pan does the job in a pinch). Allow noodles to stand and cook for 5-6 minutes, just until tender. Drain noodles, then flash noodles under cold water. Shake excess water off of noodles; Place the noodles back in the bowl and add 2 tablespoons of the prepared Arugula Pesto to the noodles. Toss well to coat.

  •  Add oil to a small pan over medium heat. Cook shrimp for 1-2 minutes on each side, or until cooked through. Season with salt and pepper to taste. Place pesto noodles on a serving plate, top with cabbage mixture, shrimp, and micro-greens (optional). Serve immediately.