Description
A refreshing arugula and peach pasta salad, perfect for a light and nutritious meal.
Ingredients
Scale
- 1/3 lb. (150g) cavatappi pasta, uncooked
- 1 (15 oz. / 425g) can chickpeas, drained and rinsed
- 1 tsp. (5ml) avocado oil
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. sweet paprika
- 4 cups (lightly packed) arugula
- Juice of 1 lemon
- 1 1/2 (about 225g) donut peaches, pit removed and thinly sliced
- 3 tbsp. (45g) finely chopped shallot
- 2 tbsp. (30g) fresh dill, finely chopped
- 1 cup (150g) cherry or grape tomatoes, halved
- 1 avocado, diced
- 1 tbsp. (15g) hemp seed hearts
- 2 tbsp. + 1 tsp. (40g) agave nectar
- 3 tbsp. (45g) vegan mayo
- 1 tbsp. + 2 tsp. (20ml) olive oil
- 2 tbsp. + 1 tsp. (35ml) white wine vinegar
- 1 1/2 tsp. (7.5g) stone ground mustard
- 1 1/2 tsp. (7.5g) dijon mustard
- 3/4 tsp. kosher salt
- 3/4 tsp. pepper
- 1/4 tsp. garlic powder
Instructions
- Cook the Pasta: Start by boiling your cavatappi pasta in salted water until it is al dente, about 8 to 10 minutes. The aroma of cooking pasta fills the kitchen. Keep it al dente to avoid mushy noodles later. Watch carefully as overcooked pasta can ruin the texture.
- Rinse & Cool: Once cooked, drain the pasta and give it a good rinse under cold water. This stops the cooking process and helps prevent the pasta from sticking together. You will want it cool to avoid wilting the arugula. Skipping this can lead to a soggy salad.
- Prepare the Dressing: Whisk together olive oil, lemon juice, 3/4 tsp. kosher salt, and 3/4 tsp. pepper until it is nice and smooth. This dressing adds flavor and keeps the pasta from drying out. Do not skip tasting; you want it just right!
- Toss in Ingredients: Combine the cooled pasta with arugula, donut peaches, chickpeas, shallot, dill, and cherry or grape tomatoes in a large bowl. Mixing everything evenly ensures each bite has a bit of everything. Be gentle to avoid bruising the arugula and peaches.
- Chill Before Serving: Let the salad sit in the fridge for about 10 minutes before serving. This allows the flavors to mingle nicely. The colder it gets, the more refreshing it will taste.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Stir in 2 tsp. of kosher salt into the boiling pasta water for flavor. Ensure that the pasta is rinsed in cold water after draining to prevent it from sticking together. Lightly toast the chickpeas in avocado oil before adding them to the salad for optimal flavor. If your dressing turns out too thick, a splash of water or extra olive oil can help achieve the desired consistency.
- Reheating Instructions: This salad is best served cold. If you want to serve it warm, gently reheat the pasta and combine it with the other ingredients just before serving.
- Serving Suggestions: Serve with grilled vegetables on the side. Pair with a light white wine for a refreshing meal. Garnish with extra herbs for enhanced flavor.
- Recipe Variations: You can add nuts for crunch, like walnuts or pecans. Replace avocado with diced cucumber for a lighter option. Incorporate feta cheese for added creaminess if desired.
- Ingredient Notes: Choose ripe donut peaches for the best flavor and sweetness. If donut peaches are unavailable, regular peaches can be substituted. For a gluten-free version, use gluten-free pasta as a substitute for cavatappi.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg