Lemon Arugula Pasta Salad

Ingredients:

• 8 oz gluten-free pasta (e.g., brown rice or chickpea pasta – fusilli or penne works well)

• 2 cups fresh arugula, packed

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 1/4 cup cucumber, thinly sliced (optional)

• 1/4 cup fresh basil, chopped (optional for extra flavor)

For the Lemon Dressing:

• 1/4 cup extra virgin olive oil

• 2–3 tablespoons fresh lemon juice (about 1 large lemon)

• 1 teaspoon lemon zest

• 1 clove garlic, finely minced

• 1 teaspoon Dijon mustard (check label for gluten-free)

• 1/2 teaspoon maple syrup or agave (optional, balances the acidity)

• Salt and pepper, to taste

Instructions:

1. Cook the Pasta:

   • Cook the gluten-free pasta according to the package instructions.

   • Drain and rinse under cold water to cool and stop the cooking process. Set aside to dry slightly.

2. Make the Dressing:

   • In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, mustard, sweetener (if using), salt, and pepper until emulsified.

3. Assemble the Salad:

   • In a large mixing bowl, combine the cooked and cooled pasta, arugula, cherry tomatoes, red onion, and cucumber.

   • Pour the dressing over the salad and toss gently to combine.

4. Chill or Serve:

   • Serve immediately, or chill for 15–30 minutes for the flavors to meld.

   • Garnish with fresh basil if using.

Optional Add-Ins:

• Sliced avocado (add just before serving)

• Roasted chickpeas or white beans (for protein)

• Toasted sunflower seeds or pine nuts (check for nut allergies)

• Dairy-free feta-style cheese or olives for extra flavor

Allergy-Friendly Notes:

• Gluten-Free: Ensure pasta and mustard are certified gluten-free.

• Dairy-Free: No dairy in the recipe; avoid cheese or use dairy-free alternatives.