Lunchtime pasta salad
Simple and delicious, this pasta salad is a great lunchtime make with your little, or not so little one, and comes together quickly on those days when you need something nourishing and flavourful without too much fuss. We’ve tested and tweaked the recipe to find the most delicious balance of peppery arugula, earthy white beans and pasta, salty feta, with a drizzle of tangy red wine vinaigrette to bring it all together.
Servings: 4 servings depending on the size of the eater!
Ingredients
For the red wine vinaigrette:
- 1 tablespoon red wine vinegar
- ½ teaspoon honey
- ½ teaspoon balsamic vinegar
- ⅛ teaspoon salt
- ⅛ scant tsp dried garlic
- ⅛ teaspoon dried mixed italian herbs
- 3 tablespoon extra virgin olive oil
For the pasta salad:
- 300 grams dried pasta we used chickpea fusilli
- 1 cup white beans, drained and rinsed
- ¾ cup feta, crumbled
- 2 cups baby arugula
Instructions
- Put your pasta on to cook, according to the package directions; we prefer our pasta done just a touch al dente for this pasta.
- While your pasta is cooking, make the vinaigrette. In a large mixing bowl whisk together the vinegars and honey. Add in the dried ingredients, whisk again briefly, then drizzle in the olive oil and whisk until thoroughly combined. Add fresh ground pepper and salt to taste.
- Once your pasta is cooked, rinse with cool water and thoroughly drain your pasta. Allow to cool to room temperature if needed. Add your pasta to the same bowl you made your vinaigrette in. Add in the white beans, the feta, and the arugula, and gently stir to combine. Taste, add more salt and pepper if needed, and enjoy with your mini cooking companion!
Notes
If you intend on eating the leftovers of this pasta salad in the day or so after you make it, you may want to make up an additional batch of dressing as the pasta will absorb the dressing you prepare it with. Also make sure to bring your leftovers to room temperature for optimal eating enjoyment!