Tasty Arugula Pasta Salad

There are so many different types of salads  you can create using a pasta noodle; whether it’s with the dressing or the type of vegetables you use. I love to use Arugula in my salads. It has a very distinct peppery taste and adds a bold flavor to any dish.

Arugula is loaded with anti-aging powers, and has high levels of chlorophyll. Also leaves you feeling full longer so you resist other fatty foods.




  • 1 1/2 cup brown rice Fusilli noodle
  • 2 1/2 cups water
  • 2 handfuls of arugula
  • 1/2 small red onion, finely chopped
  • 12 cherry tomatoes, chopped into quarters
  • 10 pitted black olives, chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp stone grain mustard
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp sea salt


  1. In large pot of boiling  salted water, cook fusilli for 10 mins or until almost tender. Rinse under cold running water until cool; drain well. In a large bowl, combine pasta with arugula, onion, tomatoes and olives
  2. Combine olive oil, vinegar, mustard, dried herbs with sea salt in a small mixing bowl and whisk until smooth
  3. Add dressing to salad and toss to coat
  4. Serve right away or after chilling in the refrigerator overnight

Yield: 2-4





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