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Nutrition Facts
Serving Size 191 g
(Approx. 6 Servings)
Amount Per Serving
Calories 560 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 150 mg 6%
Total Carbohydrate 64 g 21%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 16 g
Vitamin A 15% Iron 10%
Vitamin C 25% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lemon Arugula Pasta Salad

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 Lb Central Market Trecce Macaroni, cooked and cooled
2 tomatillos, julienned or sliced thinly
1/2 cup(s) reduced fat crumbled feta cheese, crumbled
5 Oz organic arugula
1/3 cup(s) roasted piquillo peppers, thinly sliced
1/2 cup(s) pine nuts, lightly toasted in a dry pan
3 Tbsp lemon, juiced
2 garlic cloves, minced or zested
1/3 cup(s) Montana Mex Cold Pressed Avocado Oil
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Cook pasta according to package directions, drain and set aside. Refrigerate for 30 minutes to cool. (To keep pasta from sticking toss with a little olive oil).
In a large bowl add in cooled pasta, tomatillos, feta cheese, arugula, roasted peppers and pine nuts. Toss to combine.
Make dressing by adding lemon juice in a bowl with garlic and slowly whisk in the avocado oil to form an emulsion. Dress salad as needed and season to taste.
Chef's tip: Allow minced garlic to sit in the lemon juice for 30 minutes to help take the edge off garlic and really infuse the flavors.


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