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You are here: Home / Recipes / Arugula Pasta Rhubarb Chia Salad

Arugula Pasta Rhubarb Chia Salad

Published on June 25, 2015 Updated on June 23, 2020 By Gunjan 22 Comments

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This Arugula Pasta Rhubarb Chia Salad is a refreshing and delectable meal for the summer. It has the required balanced nutrition along with being a vegan satisfying dish.

A front view of Arugula Pasta Rhubarb Chia Salad

This is my preferred meal for summertime.  Its simple, easy, healthy and filling. During these summer days, I certainly do not want to spend hours in the kitchen in this heat.  🙂

However, I always prefer homemade dressing from scratch. This way I am saved of the misleading labels, high calorie content and hidden ingredients in the salad dressing which defeats the whole purpose of eating salad.

So, I decided to try Rhubarb salad dressing for my Arugula pasta salad.

steps

Ingredients for Arugula Pasta Rhubarb Chia Salad

It was my first time cooking with rhubarb. Even though there are in-numerous dessert recipes online with rhubarb I decided to go with a savory one.

Since I believe in healthy and outstanding creations, I tried this flavorful creamy rhubarb dressing. I perfected this recipe after lots of thoughts and kitchen experiments.  🙂

Rhubarb dressing

Rhubarb is a plant basically known for its beautiful red colored stalk. It’s low in calories and high in B complex vitamins. The compounds present in Rhubarb convert them into vitamin A in human body and provides a good source for antioxidant.  Its stalks contain healthy levels of many minerals and it’s a spring plant and found mainly during summer in the stores.

I made this Rhubarb dressing with a prominent taste of chia seeds because by now we all know that these have occupied the top most position as the super food.

Then, I added the delicious baby arugula, the taste of which I finally discovered and it perfectly complements pasta.

I always go for healthy pasta option. Therefore, this time I chose spelt pasta because it has more fiber and essential complex carb.

Afterwards, for more flavors, I added black olives. It also enhanced vitamin C and antioxidant in it.

Lastly, I topped it with nuts so as to add more protein and omega 3 in it.

A 45 degree angle view of Arugula Pasta Rhubarb Chia Salad

This colorful and nutritious dish gets ready within minutes. My family loved it so much that within minutes this salad was gone.

I feel tremendous pleasure in feeding healthy meals to my family and keep them in good health.

You may also like:

  • Jalapeno Tahini Vegan Pasta Salad
  • Thai Curry Pasta salad
  • Vegan Macaroni Salad
A close up view of Arugula Pasta Rhubarb Chia Salad

Did you make it?

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition you may tag @kiipfit on Instagram because we would love to see what you cooked.

A front view of Arugula Pasta Rhubarb Chia Salad
Print Recipe

Arugula Pasta Rhubarb Chia Salad

This Arugula Pasta Rhubarb Chia Salad is a refreshing and delectable meal for the summer. It has the required balanced nutrition along with being a vegan satisfying dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: arugula pasta, arugula pasta salad
Servings: 4
Calories: 429kcal
Author: Gunjan

Ingredients

For the dressing

  • 1/2 cup water
  • 4 pitted dates (chopped)
  • 1 cup chopped or sliced rhubarb
  • 1 tsp rice vinegar
  • 1/4 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp crushed black pepper
  • 1/2 tbsp chia seeds
  • 1/4 cup olive oil

For the salad

  • 2 cups cooked pasta
  • 2 cups baby arugula
  • 1/4 cup black olives
  • 1/2 cup thinly sliced yellow bell pepper
  • 1 tbsp chopped raw pecans
  • 1 tbsp slivered almonds

Instructions

  • Combine water and dates in a pan and bring it to boil. Now add rhubarb and boil for 2 minutes until rhubarb softens.
  • Now add rest of the ingredients for the dressing (except chia seeds and olive oil) and cook for 2 more minutes.
  • Turn off the flame and let it cool. Then blend the dressing in the blender. Now gradually add chia seeds and olive oil in the blender and blend again till smooth.
  • In a salad bowl combine all the other ingredients and toss in the rhubarb chia dressing.
  • Serve cold or at room temperature.

Notes

  • 1 cup chopped rhubarb equals to 2 stalks.
  • The recipe for the dressing yields about 1 cup.

Nutrition

Calories: 429kcal | Carbohydrates: 61g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Sodium: 282mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

dressing pouring over the salad

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Filed Under: Dairy Free, Recipes, Salads, Special Diet, Vegan

Reader Interactions

Comments

  1. Kassi says

    June 26, 2015 at 2:41 pm

    That is an incredibly impressive looking summer salad!!! Delicious I’m sure!!!

    Reply
  2. Brooke Knipp says

    June 26, 2015 at 2:33 pm

    What an interesting salad! I mean that in a positive way. So many salad recipes are just reinventing the wheel, but this is so unlike any salad I’ve made (or seen recipes for). It’s really creative and it looks delicious. You’re making me think outside the box!

    Reply
  3. Molly Kumar says

    June 26, 2015 at 8:26 pm

    This looks delicious.

    Reply
  4. Jenn says

    June 26, 2015 at 3:26 pm

    I love the idea of rhubarb in a dressing! This salad is not only healthy and gorgeous, but sounds totally delicious too!

    Reply
  5. Tina Marie (Sawyer-Roberge) says

    June 26, 2015 at 2:25 pm

    I have a gigantic rhubarb plant in my yard, and I’m working on different recipes. I can’t wait to add this one to the list! It sounds so good.

    Reply
  6. Camille says

    June 26, 2015 at 1:53 pm

    Yum! What a fun original take on a summer salad!

    Reply
  7. Chastity says

    June 26, 2015 at 1:48 pm

    Wow, this looks amazing! I’ve never had rhubarb, will have to try it now

    Reply
  8. Byron Thomas says

    June 26, 2015 at 12:42 pm

    This recipe looks delicious! I love rhubarb; in fact, when I was a child, we had large bunches of them growing in our garden. My dad was the king of rhubarb jam. God, I miss that! Now, I live in the city and just this past weekend, my partner and I were driving in the country and we saw rhubarb for sale at a fruit stand. We promised to stop on the way back, but of course, we were too late. This salad would have been such a good idea to use up that fresh rhubarb if we had managed to get to it on time!

    Reply
  9. Deepa says

    June 26, 2015 at 10:32 am

    Yummy looking dish. So inviting. Thanks for the share.

    Reply
  10. Becca @ Amuse Your Bouche says

    June 26, 2015 at 8:02 am

    This looks really interesting! I’ve seen rhubarb used in a couple of savoury dishes lately, will have to give it a go!

    Reply
  11. Nicola says

    June 26, 2015 at 6:54 am

    This looks so good – I would never have thought of using rhubarb in a salad. Great idea!

    Reply
  12. Cristie @ Little Big H says

    June 26, 2015 at 5:51 am

    How fabulous. Can’t wait to try this one.

    Reply
  13. Mel @ avirtualvegan.com says

    June 26, 2015 at 5:51 am

    I am a massive rhubarb fan but would never have thought to use it in a pasta salad. Such an original idea. I can’t wait to try it now!

    Reply
  14. Derek @ Dad With A Pan says

    June 26, 2015 at 4:54 am

    Perfect dish for the summer time! Awesome post!

    Reply
  15. Tirralan - Tinseltown Mom says

    June 26, 2015 at 4:47 am

    Wow, you always have the best-looking and most unique recipes!

    Reply
  16. THE HUNGRY MUM says

    June 26, 2015 at 4:45 am

    Do you know, I have never tried rhubarb?! Everything in this salad looks great, especially the nuts and seeds, so maybe I should try this!

    Reply
  17. Ashleigh says

    June 26, 2015 at 4:21 am

    Such a delish looking salad! Salads are my fav!!! I will be giving this one a go!

    Reply
  18. sacha says

    June 25, 2015 at 11:23 pm

    This looks great cant wait to try this salad

    Reply
  19. Debbie @ Coach Debbie Runs says

    June 25, 2015 at 4:24 pm

    What a great combination of flavors! I’ve never cooked with rhubarb either (I’m not even sure if I’ve ever tried it!). Pinning!

    Reply
  20. Candace says

    June 25, 2015 at 3:08 pm

    this looks SO yummy!!!

    Reply
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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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