Farfalle, Arugula And Tomato Salad

By Molly O’Neill

Published May 25, 1993

Total Time
25 minutes
Rating
4(6)
Comments
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Ingredients

Yield:8 servings

  • ½ pound farfalle, cooked, drained and rinsed

  • 3 cups stemmed and torn arugula

  • ½ cup chopped fresh basil

  • 2 large tomatoes, cut in ½-inch pieces

  • 1 teaspoon grated lemon rind

  • 3 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

23 grams carbs; 160 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 194 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

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4 out of 5
6 user ratings
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PL

As good with various flavored vinegars as with lemon juice.

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