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A front view of Arugula Pasta Rhubarb Chia Salad

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.
Course Salad
Cuisine American
Keyword arugula pasta, arugula pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 429kcal
Author Gunjan


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


  • 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.


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


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