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Ingredients

• 1/4 cup  plus 3 tablespoons pine nuts
• 1 pound  fusilli pasta
• 1/2 cup  cilantro leaves
• 1/2 cup  basil leaves
• 2 teaspoons  coarsely chopped oregano leaves
• 1   garlic clove
• 1/4 cup  mayonnaise
• 1/4 cup  extra-virgin olive oil
• 1 1/2 tablespoons  fresh lemon juice
•   Kosher salt and freshly ground black pepper
• 2 1/2 cups  baby arugula
• 1 1/4 cups  grape tomatoes, halved
• 1/2   small red onion, cut into 1/4-inch dice

Description

For Lighter Winter Meals, Melissa Rubel Jacobson Jazzes Up A Basic Pasta Salad With Peppery Arugula And A Lively Mayo-based Dressing Made With Garlic, Lemon Juice, And A Trio Of Fresh Herbs. She Uses Sweet Grape Tomatoes, Which Are Delicious Year-round.

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