When we do one of our jaunts down to Singapore, pizza at Peperoni Pizzeria is always a must-have. The pizzas there are the thin-crust type which I prefer, and they even have a humongous 21 inch "family size". Big Dog's fond wish is to one day be able to order the family size. *glutton*. One of our favourite pizza toppings is prosciutto topped with a simple arugula salad. It always felt healthier especially when we usually over-indulge whilst on holidays. Haha. Healthy pizza is oxy-moronic, don't you think so?
Anyways, for today I had a sudden craving for arugula salad. But coming after a vigorous kick-ass BodyCombat class, salad leaves just wasn't going to cut it. It needed more substance and more punch. After burning out 500+ calories, I think I can indulge a little. But, an indulgent salad is oxy-moronic. Again.
So I decided to add some pasta in to bulk it up a little. Toss in a zingy lemon dressing, sweet corn, pine nuts and shaved Parmesan. It doesn't need lashings of dressing; just enough to coat the pasta and arugula. The lemon gives it a refreshingly summery flavour and the corn gives a nice sweet contrast to the pungent peppery arugula. I could eat this everyday.
This is a very easy to fix salad, and tastes best slightly chilled (in tropical heat). Dressing can be made ahead, but toss just before serving. If you want to cut out the carbs, you can omit the pasta.
Arugula Corn Pasta Salad with Lemon Dressing
Ingredients:
1 cup cooked penne, or any other short pasta
1 cup arugula leaves
1/2 cup corn kernels
1 handful shaved Parmesan
1/4 cup pine nuts
1 cup cooked penne, or any other short pasta
1 cup arugula leaves
1/2 cup corn kernels
1 handful shaved Parmesan
1/4 cup pine nuts
For Lemon Dressing:
2 tbsp lemon juice
1 tsp balsamic vinegar
3 - 4 tbsp extra virgin olive oil
salt and freshly ground black pepper
2 tbsp lemon juice
1 tsp balsamic vinegar
3 - 4 tbsp extra virgin olive oil
salt and freshly ground black pepper
Method:
1. Whisk together the ingredients for the lemon dressing. Add salt and pepper to taste.
2. In a large bowl, combine the arugula, pasta and corn kernels.
3. Toss in the dressing just before serving. Add in the pine nuts, toss again lightly and garnish with shaved Parmesan.
1. Whisk together the ingredients for the lemon dressing. Add salt and pepper to taste.
2. In a large bowl, combine the arugula, pasta and corn kernels.
3. Toss in the dressing just before serving. Add in the pine nuts, toss again lightly and garnish with shaved Parmesan.
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