Lemony Angel Salad

A bright springtime pasta salad with toasty pine nuts, arugula and juicy tomato tossed with angel hair pasta. Serve as a light lunch or as a first course with a heavier meat dish, Italian style.

Ingredients:

Water Salt Angel hair pasta, broken in half Olive oil Garlic cloves, minced Lemon juice White balsamic (or white wine) vinegar Grated lemon zest Chopped seeded Roma (plum) tomato Shredded arugula, lightly packed Grated Asiago cheese Pine nuts, toasted Sliced green onion
Directions:

12 cups 1 tsp 8oz (225g) 2tbsp 2 2 tbsp 2 tbsp 1 tsp 1 cup 1 cup cup cup cup

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 3 to 5 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well, Transfer to large bowl. Heat olive oil in medium frying pan on medium. Add garlic. Heat and stir for about 30 seconds until fragrant. Remove from heat. Add next 3 ingredients. Stir. Add to pasta. Add remaining 5 ingredients to pasta mixture. Toss Makes about 7 cups.
Meal Salads by Jean Pare. Page 67