Veggie-Forward Pasta Salad

By ltrodrigu

Ingredients

• For Vinaigrette:
• 6 ounces fusilli
• 1/4 cup fresh lemon juice
• 1/4 teaspoon fine salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• For Salad:
• 6 Persian cucumbers, very thinly sliced crosswise
• 3 cups quartered cherry tomatoes
• 3 cups crumbled Bulgarian feta
• 3/4 cup toasted pine nuts
• 3 cups pea shoots
• 9 ounces baby arugula
• 6 tablespoons chopped mint
• 3 cups coarsely chopped parsley
• 1 cup chopped chives
• 3 large Belgian endives, sliced crosswise into 1/2-inch pieces
• 1 large red onion, cut into paper thin half rings
• fresh fennel, cooked potatoes, cooked green beans or cooked fava beans, if desired
• salt, to taste
• freshly ground black pepper, to taste

Details

Servings 8

Preparation

Step 1

In a large pot of boiling water, cook fusilli according to package directions until just al dente.

Meanwhile, Make Vinaigrette:
In a small bowl, whisk together lemon juice, salt and pepper. Slowly add olive oil, whisking until emulsified.

Once pasta has cooked, drain and toss in a large salad bowl with cucumbers, cherry tomatoes, feta, pine nuts, pea shoots, baby arugula, mint, parsley, chives, Belgian endives, red onion. If you like, add or swap in fresh fennel, cooked potatoes, cooked green beans or cooked fava beans.

Add enough vinaigrette to moisten and flavor. Adjust salt and pepper to taste.