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.
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.
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 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.
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.
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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.
Arugula Pasta Rhubarb Chia Salad
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
Kassi says
That is an incredibly impressive looking summer salad!!! Delicious I’m sure!!!
Brooke Knipp says
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!
Molly Kumar says
This looks delicious.
Jenn says
I love the idea of rhubarb in a dressing! This salad is not only healthy and gorgeous, but sounds totally delicious too!
Tina Marie (Sawyer-Roberge) says
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.
Camille says
Yum! What a fun original take on a summer salad!
Chastity says
Wow, this looks amazing! I’ve never had rhubarb, will have to try it now
Byron Thomas says
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!
Deepa says
Yummy looking dish. So inviting. Thanks for the share.
Becca @ Amuse Your Bouche says
This looks really interesting! I’ve seen rhubarb used in a couple of savoury dishes lately, will have to give it a go!
Nicola says
This looks so good – I would never have thought of using rhubarb in a salad. Great idea!
Cristie @ Little Big H says
How fabulous. Can’t wait to try this one.
Mel @ avirtualvegan.com says
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!
Derek @ Dad With A Pan says
Perfect dish for the summer time! Awesome post!
Tirralan - Tinseltown Mom says
Wow, you always have the best-looking and most unique recipes!
THE HUNGRY MUM says
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!
Ashleigh says
Such a delish looking salad! Salads are my fav!!! I will be giving this one a go!
sacha says
This looks great cant wait to try this salad
Debbie @ Coach Debbie Runs says
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!
Candace says
this looks SO yummy!!!