Farfalle, Arugula And Tomato Salad

By Molly O'Neill

Total Time
25 minutes
Rating
4(5)
Comments
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Ingredients

Yield:8 servings
  • ½pound farfalle, cooked, drained and rinsed
  • 3cups stemmed and torn arugula
  • ½cup chopped fresh basil
  • 2large tomatoes, cut in ½-inch pieces
  • 1teaspoon grated lemon rind
  • 3tablespoons olive oil
  • 1tablespoon fresh lemon juice
  • 2teaspoons salt
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

160 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 194 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

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PL

As good with various flavored vinegars as with lemon juice.

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