Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herbs

Inspiration:
Arugula from our CSA and this recipe from Food and Wine

Ingredients:

• 1/4 cup plus 3 tablespoons pine nuts
• 1 pound campanelle or fusilli pasta
• 1/2 cup cilantro leaves
• 1/2 cup basil leaves
• 2 teaspoons coarsely chopped oregano
• 1 garlic clove
• 1/4 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 1/2 cups baby arugula
• 1 1/4 cups grape tomatoes, halved
• 1/2 small red onion, cut into 1/4-inch dice

Instructions:

1. Preheat the oven to 350°. In a pie plate, toast 3 tablespoons of the pine nuts until light golden and fragrant, about 5 minutes. Set aside to cool.
2. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.
3. Meanwhile, in a food processor, combine the cilantro, basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season with salt and pepper.
4. Toss the pasta with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season with salt and pepper and serve.

Notes: Fresh herbs and pine nuts are a must for this recipe. So delicious! Next time I will omit the red onion.

Suggested Beverage: Wine: herbal, lightly nutty Gavi: 2006 Marchesi di Barolo Le Lune.
(Suggestion made by Food and Wine)

Tim's Rating: 9/10 ("I like the toasted pine nuts. This would be a good thing to take to a picnic or a barbecue.")
Liz's Rating: 10/10