Roasted Potato Pasta Salad with Baby Arugula, Cranberries and Grain Mustard Dressing

Last night we attended Mariners Nite, a signature event of the year within the shipping industry of Singapore. It is an excellent opportunity for the Mariners to get together, network and enjoy an evening of social gathering with families. Along with the presentations, entertainment, awards and accolades, the biggest attraction was the vast spread of food in buffet. Right from starters, entree and desserts there was a huge choice of Asian, Indian and Continental food which rather left me and the husband all stuffed up. So the next day we unanimously decided to keep it rather light for lunch, in order to give our tummies a little rest!. When we go for light, hearty and refreshing food, it always has to be a salad! I had mini baby potatoes in the pantry and felt like somehow utilizing this lovely crop. DD had been yearning for some pasta whereas DH wanted a salad. I have no choice but to keep them both happy!! So I decided on a pasta salad, which I must say was a treat by itself. It is a very tasty salad, rather a swanky version of a regular salad. The addition of dried sweetened cranberries gives it something special. The sweetness of the cranberries forms a nice contrast with the mildly pungent and peppery Arugula leaves. Arugula plays a vital role in this salad. Either you love it or you hate it! I happen to love arugula and will throw it in a salad or sandwich anytime.

The most amazing factor of this salad is the delicious wholegrain mustard dressing. It sort of combines beautifully with each and every component. When you happen to make such awesome salad dressings at home, you would no more need to buy them from shops anymore! Just tweak the ingredients a little here and there and you will get it exactly how you want it. This is a delicious dressing that goes really well with green and tomato salads. I had a bottle of wholegrain mustard in my fridge which hubby got from Amsterdam. This by itself tastes amazing as a spread on your toast or as a dipping sauce with the steak. Below is a pic of the brand I have used.

 

This is a delicious, healthy and a perfect salad for a hot summer afternoon. All the ingredients are fresh and light on your tummies. Whenever I’m in a mood to eat something light but at the same time filling, this is my go-to salad lunch.

Ingredients:

Fusilli or any preferred pasta – 1 cup

Baby potatoes – 10-12

Mixed dry herbs (Italian seasoning) – 1 tsp

Dried sweetened cranberries – 1/2 cup

Baby arugula leaves- 1 small bunch (finely chopped)

Cherry tomatoes – 1/2 cup (Halved)

Wholegrain Mustard – 1 tbsp

Olive oil – 1 tbsp

Lemon juice – 1/2 a lemon

Lemon zest – 1/4 tsp

Black pepper – 1/4 tsp

Salt –  as per taste

Method:

Prepare the dressing.

In a small bowl, take the wholegrain mustard, Extra-virgin olive oil, lemon juice, lemon zest, salt and pepper. Whisk well until the dressing turns sort of creamy.

 

Wash the baby potatoes. Slit them into fours with skin on.

Drizzle with some olive oil, salt, Italian herb seasoning (or finely chopped fresh herbs) and give them a good rub. Line your baking tray with an aluminium foil. Layer the potatoes on baking tray. Preheat your oven to 180 degree Celsius and roast for about 20 mins.

While the potatoes are roasting in the oven, heat a large pot of water and bring the water to a boil. Add salt, some oil and the pasta. Cook until the pasta is al dente, i.e. soft on the outside firm on the inside. Drain and keep aside.

Now take a large mixing bowl.

Roughly chop the baby arugula leaves and add into the bowl.

Also add the cranberries and slit cherry tomatoes.

Then add the cooked pasta. Give everything a good toss.

Now add the roasted potatoes. Mix well.

In the end add the salad dressing and give a good toss.

Store the salad in fridge and allow it to chill for at least 30 mins before serving.

Enjoy the salad this summer and I am sure you will certainly want a second serving!!