Mediterranean Pasta Salad Recipe

Prep: 18 mins – Cook: 12 mins – Total: 30 mins

Ingredients

• 8 oz farfalle (bowtie) pasta
• 3 cups chopped fresh arugula
• 1/2-3/4 English cucumber
• 1 cup diced tomato
• 1 avocado
• 1/2 cup crumbled feta cheese
• 2-3 TBSP fresh chopped parsley (optional)

LEMON DRESSING

• 1/4 cup avocado oil
• 1/4 cup fresh lemon juice (via 1-2 large lemons)
• 1/4 tsp lemon zest plus extra to taste
• 2 TBSP plain dijon mustard
• 2 cloves garlic, freshly. minced
• 1/4 tsp dried oregano leaves
• 1/4 tsp salt
• 1/8 tsp black pepper

Directions

1. First let’s make the dressing! Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake to emulsify the dressing.
2. Next cook pasta via package instructions. For farfalle you’ll boil the pasta in water for approx. 12-14 minutes.
3. Chop arugula, cucumber, tomato and optional parsley and add to a large bowl. Save the avocado for just before serving.
4. Once your pasta is perfectly al dente, strain in a colander and run cold water to halt the cooking process and chill the pasta slightly. Then add the drained pasta to your veggies an toss together.
5. Shake once more if needed and add your dressing to the salad. Toss well to coat. Lastly add avocado and feta on top and gently fold into the salad. Add extra salt and pepper if desired and enjoy!

This delicious recipe and photos were created by PearsAndCrayons.com, we just shared it! Check them out as they have so many wonderful ideas!

Fig Salad With Goat Cheese And Baby Arugula

Prep: 15 mins – Cook: 10 mins – Total 25 mins

Ingredients

• 1/2 cup walnut halves

Vinaigrette

• 1-1/2 teaspoons minced shallots (1/2 tablespoon)
• 1 to 1-1/2 tablespoons white balsamic vinegar
• 1 teaspoon honey
• 1/8 teaspoon kosher salt or fine sea salt
• 1/8 teaspoon freshly-ground black pepper
• 2 tablespoons walnut oil

Fig Salad

• 4 large fresh figs (or 8 small), I used Black Mission
• 5 cups baby arugula (5 oz package)
• 2 ounces goat cheese , crumbled

Directions

Toast the Walnuts

• Preheat oven to 350 degrees F. Spread walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette.

Make the Vinaigrette

• In a small bowl, stir together shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly drizzle in walnut oil, whisking, until emulsified.
• Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar. Season to taste with additional salt and pepper. 

Assemble the Fig Salad

• Cut stems from figs and slice in quarters if large and in half if small.
• Toss baby arugula with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat cheese.
• If desired, finish the salad with a few grinds of cracked black pepper and a few pinches of a medium-grind sea salt. Serve immediately.

This awesome recipe and photos were created by StripedSpatula.com, we just shared it! Check out their website for more great ideas!