Arugula Pasta Salad with White Beans and Crispy Shallots
sandravalvassori.com
Every summer I like coming up with a pasta salad that I know will be a sure hit at every cookout. This Arugula Pasta Salad with White Beans and Crispy Shallots is undoubtedly the one I will be making on repeat. Tossed in a tangy lemon dressing with freshly grated parmesan cheese and toasted walnuts, it's not only a feast for the eyes, it's nutritious, comes together in no time, and packs a flavorful punch.
Servings: 6 to 8
Ingredients
- Kosher salt
- 1 pound short-cut pasta, such as farfalle
- 1/4 - 1/3 cup extra-virgin olive oil or avocado oil (for frying the shallots - see notes)
- 4 small/medium-sized shallots, thinly sliced (or 1 shallot if not frying)
- 2 (15-ounce) cans white beans, drained and rinsed
- ½ cup toasted walnut pieces
- 1/3 cup grated Parmesan cheese
- 5 cups arugula
For the dressing
- Juice of 1 lemon, about 2 Tablespoons, plus more if needed
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/3 cup olive oil (if making fried shallots, use the shallot-infused oil)
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to the package’s directions. Tip: If preparing ahead, drizzle pasta with a little olive oil and toss to coat. This will prevent it from clumping.
- To fry the shallots in the microwave: Place sliced shallots in a small, microwave-proof bowl. Add enough oil to just barely cover, about 1/4 to 1/3 cup. Microwave on high, uncovered, for 5 minutes. Using a fork, stir the shallots to make sure the layers have separated. Continue to cook in 30 second to 1 minute increments, stirring between each round, until they are lightly golden. Carefully strain the oil into a heatproof container, and lay out the crispy shallots onto paper towels. The oil will be used for the dressing. To fry the shallots in a skillet: Heat 1/4 cup olive oil in a medium-sized skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Scoop out the shallots, leaving as much oil as possible in the skillet, and place them on paper towels to drain. Use all of the olive oil remaining in skillet for the dressing. *Alternatively, you can skip frying the shallots altogether and simply dice 1 small shallot and add it to the dressing.
- In a large bowl, combine the lemon juice, red wine vinegar, honey, mustard, garlic, salt, pepper, and 1/3 cup olive oil (if you fried the shallots, use that oil).
- Add the cooled pasta to the bowl with the dressing along with the white beans, toasted walnuts, Parmesan cheese, and half of the fried shallots, if using. Toss until well combined. Taste and adjust seasoning if needed by adding a little more lemon juice, vinegar, salt and/or pepper.
- Just before serving add the arugula, toss again gently to thoroughly coat. Garnish with remaining fried shallots and top with a little more cracked pepper to taste. (You can serve the salad in the same bowl you tossed it, or transfer to a large serving platter.) Enjoy!
Notes
Fried shallots - This pasta salad is delicious with fried shallots. It is incredibly easy and mess-free to "fry" shallots in the microwave but you can also just sauté them until golden on the stovetop. If all of this seems too fussy, simply dice 1 shallot and add it to the dressing—just as good!
To make ahead: You can prepare all the salad components ahead of time. Keep the cooked pasta, rinsed beans, crispy and dressing in separate containers in the fridge for up to three days. If making the fried shallots, store in an airtight container for up to 3 days. TIP: Before storing the cooked pasta, toss it with a bit of the salad dressing (or a good drizzle of olive oil) so it doesn't stick or dry out. About 1 to 2 hours before you're ready to serve, toss the pasta and white beans with dressing and let sit at room temperature. Add the arugula, toasted walnuts, fried shallots, and parmesan cheese just before serving.
To store: Leftover salad can be stored in an airtight container in the refrigerator for up to 4 days. If the flavors have gone a little flat, add a little extra lemon juice and salt. The arugula will wilt but it will still be fine to eat.