Broccoli and Arugula Pasta Salad with Lemon Vinaigrette

Ingredients 

1 14 ounce box whole wheat pasta (penne or bow tie preferred)
1-2 cups steamed broccoli
1-2 cups baby arugula
1/4 cup toasted pine nuts
shaved Parmesan cheese (optional)

Lemon Vinaigrette

1-2 tablespoons lemon zest
juice from 2-3 lemons
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup olive oil

Directions: Cook pasta according to box directions. While pasta is cooking, make vinaigrette. In a large bowl, whisk together lemon zest, lemon juice, Dijon mustard, garlic, black pepper, and salt. Whisk olive oil into mixture in a slow, steady stream. Set aside. Drain cooked pasta and run under cold water until pasta has cooled slightly. Add cooled pasta, cooled steamed broccoli, and baby arugula to the lemon vinaigrette and toss gently. Top with pine nuts and shaved Parmesan cheese if desired.

Adjust the amount of lemon zest and juice to your taste. I love tart flavors, but you may prefer a more mild vinaigrette.

This recipe is so delicious, I deffintly need to make this more often.