Arugula Apple Pasta Salad

Arugula Apple Pasta Salad

Ever since my cousin introduced me to the wonderful combo of crisp Apple pieces and spicy Arugula, I’ve been totally hooked. I’ve been making some variation of this salad for like *years* now, and now you finally get to enjoy it too.

The sweet and bright Green Onion dressing, the cozy little Macaroni Noodles— it’s just perfection in a bowl. Make yourself a big ol batch of this Pasta Salad and store any leftovers in the fridge— lucky for us, it’s even better on day two. Something about flavors marrying, or whatever.

My only bit of advice before you proceed: make this within a day of purchasing the Arugula. This leafy green can get funky real fast if it’s left to wither in your vegetable drawer. Also, this recipe makes ~a ton~ of Pasta Salad. Maybe half it if you’re unsure.

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{Difficulty: Level 3} [Makes: ~13-14 cups Pasta Salad]

Ingredients

1 pound bag Elbow Pasta
(+ salt & water for boiling)

~10 stalks Green Onions

1-2 x Apples
(I like Honeycrisp)

1/2 c Vegetable Oil
(I like Safflower Oil)

1/4+ cup Lemon Juice

1/2 cup Water

1 tbsp Brown Mustard

1 tbsp Maple Syrup

1 tsp dried Dill

1 tsp Black Pepper

1/2 cup Golden Raisins

Salt, to taste

1 x 5oz bag Arugula

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Equipment

Stovetop

Large pot

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Instructions

1. Bring some well Salted water to a boil in a large pot and cook the Pasta according to package directions (~8 minutes). While you wait, chop the Green Onion into small rounds, and set aside. Then chop the Apple into small pieces. I like mine to be ~cooked Elbow Pasta-size.

2. Drain the Pasta and rinse with cold water till it’s pretty cool. Put the pot back on the stove and turn to medium-low heat. Measure in the Oil and add the chopped Green Onion. Cook for ~4 minutes till Onions are wilted, then turn off stovetop and remove the pot from heat.

3. Measure the Lemon Juice, Water, Mustard, Maple Syrup, Dill, and Black Pepper into a blender, add 1/2 the cooked Green Onion & Oil, and blend for ~30-40 seconds till smooth.

4. Add cool, drained Pasta, blended Sauce, Golden Raisins, and Apple Pieces* into the pot with the remaining Green Onions and Oil and mix well. Add some salt/adjust seasonings as you’d like. It’ll look a lil soupy at first, but don’t worry! It’ll soak right up.

5. Lastly, fold the Arugula into the Pasta as-is (or chop for a smaller bite). Grab a bowl and give yourself a hearty serving, or dish into storage containers and let chill in the fridge before serving. Top with a little more Black Pepper and enjoy!

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Notes

• * This keeps well for ~3-4 days when stored in glass containers. If you want to push that a little further, add the Arugula and Apple as you serve, rather than before you store.

• Boiling your Pasta in well-salted water helps carry the flavors into every last bite. My chef-uncle once told me the pasta water is supposed to be Salty as an ocean— so embrace that inner mermaid, babe.

• Sometimes I’m feeling a little more lemony than usual, and sometimes I’m craving a little more sweetness— adjust the big flavor boosters (Lemon Juice, Maple Syrup, Mustard) to your liking.

• If you’re working with a medium-sized pot, rather than a large soup pot, I suggest halving the recipe or mixing everything in a separate bowl. Even in my big ol pot, this can get a lil crowded.

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