Pasta Salad

Ingredients

• 12 oz. bowtie pasta
• 3 cups arugula
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 8 oz. mozzarella pearls
• 1/4 cup fresh basil, chopped
• 1/3 cup pine nuts, toasted
• Shaved Parmesan cheese, for topping
• Red pepper flakes

Dressing

• 1/3 cup olive oil
• 2 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

Cook pasta according to package directions in generously salted water. Drain and rinse under cold water until cooled.

While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown. Set aside.

In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper.

In a large bowl, combine cooled pasta, arugula, spinach, cherry tomatoes, mozzarella pearls, and basil. Pour dressing over the salad and toss until evenly coated. Top with toasted pine nuts, shaved Parmesan cheese, and red pepper flakes. Refrigerate for 30 minutes before serving for the best flavor.