Lemon Arugula Shell Pasta Salad

There is no cheese and no mayonnaise here. The shells are dressed in olive oil, lemon juice and zest, Dijon, a grated garlic clove and red pepper flakes.

Four packed cups of baby arugula go in only when the pasta has cooled to room temperature, so the leaves stay whole and peppery.

Why This Recipe Works

• Small shells hold pockets of the lemon dressing and bits of sun-dried tomato.
• Dijon mustard helps the oil and lemon juice stay blended instead of separating in the bowl.
• Tossing the pasta with the dressing before it is fully cold lets it take in more flavour.
• Waiting until the pasta reaches room temperature before adding the arugula keeps it from wilting.

How to Make It

1. Shells cooked, rinsed briefly and drained well

   Cook the shell pasta until al dente, drain it, rinse briefly under cool water and drain well.

2. Lemon-Dijon dressing whisked

   Whisk together the olive oil, lemon juice, zest, Dijon, garlic, red pepper flakes and salt.

3. Dressed with sun-dried tomatoes, arugula folded in last

   Toss the pasta with the dressing and sun-dried tomatoes. Let it cool to room temperature, then fold in the arugula and parsley just before serving.

4. Served straight away or chilled

   Serve immediately, or chill until cold.

Ingredient Notes

Baby arugula

Four packed cups, raw, as a main part of the salad rather than a garnish.

Sun-dried tomatoes

A third of a cup, chopped, for the small red pieces.

Lemon juice and zest

Three tablespoons of juice and a teaspoon of zest carry the dressing.

Serving Ideas

Serve in a wide bowl with the arugula mixed all through the shells, flecked with parsley and red pepper flakes.

Success Tips

• Drain the rinsed shells thoroughly; water caught inside them dilutes the dressing.
• Grate the garlic finely so there are no sharp raw pieces.
• Fold the arugula in with a light hand to keep the leaves intact.

Storage and Reheating