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Pasta, Arugula, and Mozzarella Salad

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

  • Servings: 4

Photography: Marcus Nilsson

Source: Everyday Food


  • 3/4 pound short pasta, such as casarecce or campanelle
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 cups baby arugula
  • 1/2 cup fresh basil leaves, torn if large
  • 1 tablespoon capers, rinsed and drained
  • 6 ounces fresh mozzarella, cut into 1/2-inch pieces (1 cup)
  • 1/2 teaspoon red-pepper flakes


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain.

  2. Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, and olive oil; season with salt and pepper. Add pasta, arugula, basil, capers, mozzarella, and red-pepper flakes. Toss to combine and season with salt and pepper.


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