Thursday, April 12, 2012

Lemon Tortelloni Salad with Arugula and Green Apples

This spring I have been eating a lot of baby arugula. I like tossing it into salads and pastas - it adds a crisp peppery taste to recipes. Over spring vacation, I played around with mixing argula with several other items to make a lemony pasta salad that was great!

Lemon Tortelloni Salad with Arugula and Green Apples

1 package of frozen cheese tortelloni, cooked and rinsed
1 - 2 green apples, chopped in bite sized chunks
4 celery stalks, chopped into bite sized pieces
4 - 5 green onions, snipped into pieces
3 cups baby arugula
1/2 cup feta cheese (I used low fat)
1/4 cup coarsely chopped walnuts
1 cup parsley, roughly chopped
1/3 cup olive oil
salt and pepper
1/2 teaspoon sugar

Note: I didn't measure all the ingredients exactly. This is a recipe that you can easily adjust amounts according to personal preference and what you have on hand.

Cook the tortelloni in salted water for about 10 minutes (according to package directions). Rinse under cool water and let drain and cool for at least 15 minutes.

Meanwhile chop the apple. Squeeze 1/2 of a lemon over the apple and toss to prevent browning. Put the apple into a large salad bowl along with the chopped celery, green onions, 3/4 cup parsley, and arugula.

Meanwhile, make the dressing. Use a microplane grater to grate the lemon peel into a container. Add the remaining juice from 1 and 1/2 lemons and the remaining 1/4 cup chopped parsley. Add about a 1/3 cup good olive oil, 1/2 teaspoon sugar, and salt and pepper to taste. Use an imersion blender or food processor to give a quick blend to the dressing. Set aside.

Right before serving, toss the tortelloni with the other ingredients and add the dressing (drizzle with a small amount and add to taste so it doesn't get too soggy). Top with the cheese and walnuts.

I think you will like the fresh taste of this pasta. I think you could easily add in some grilled chicken and it would make a great meal!

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