A bright and light spring pasta salad made with mini farfalle pasta, pesto, lemon zest, lemon juice, and organic baby arugula. This versatile dish can be paired with proteins like chicken, salmon, shrimp, or steak, and is perfect for a light meal.
1: Whisk together the pesto, olive oil, lemon zest and juice, salt, and pepper in a large bowl.
2: Pour in the cold pasta and toss to coat.
3: Add as much torn arugula as you like, using 1/2 of a 5-ounce container.
4: Toss everything together.
5: Add freshly cracked black pepper, a few dollops of pesto, and grated parmesan cheese if desired.
6: Store in an airtight container in the fridge.
