adapted slightly from Two Peas and Their Pod
10 ounces Fussili or other shaped pasta
2 cups arugula
1 1/2 cups grape or other tomatoes, halved
3 tablespoons capers
1/4 cup shredded Parmesan cheese
For the dressing:
1/4 cup olive oil
Juice of 1 lemon
2 cloves garlic, minced
2 tablespoons finely chopped fresh basil
Salt and black pepper, to taste
1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.
2. In a large bowl, toss pasta with arugula, capers, and Parmesan cheese.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, basil, salt, and pepper. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.
Note-you can also stir in white beans, garbanzo beans, or chicken for added protein.