This is another great picnic or party dish that light but full of flavor. And it only takes about 20 minutes to make from start to finish which might be the best part. No, it’s the taste. I saw this on Heidi Swanson’s 101 Cookbooks site (Have I mentioned how much I love her work? If not, you should check her out). Since I was planning to make this for myself and not a crowd, I divided the recipe by fourths and just made a quarter of the amount. It worked out perfectly. You’ll have to adjust the ingredients a bit to your taste. I love garlic so I used a little (ok, maybe a lot) more than the recipe calls for but you might want to increase the salt, pepper, lemon, etc. Another thing I really love about this recipe is the fact that it doesn’t require mayonnaise. I’m not anti-mayo but I always love an alternative.


  • 1 pound elbow macaroni
  • 1/4 cup / 60 ml extra virgin olive oil
  • 4 cups thinly sliced green onions {~3-4 bunches}
  • 3 medium cloves garlic, chopped
  • fine grain sea salt
  • lots of freshly ground black pepper
  • zest and juice of one lemon
  • 1/3 cup / 2 oz grated Parmesan
  • 4 big handfuls arugula
  • 1 large apple, diced
  1. Cook the macaroni in a large pot of well-salted water per package instructions. Set aside at least 1/2 cup / 120ml pasta water. Then drain pasta and set aside.
  2. In the meantime, heat the olive oil in a large skillet until hot. Add most of the green onions, all of the garlic, and a pinch of salt. Cook until the onions soften, and the garlic begins to take on some color, about 4 minutes. Remove from heat and let cool for a couple minutes.
  3. Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the reserved pasta water. Puree and taste. The green onion flavor should be assertive. Stir in the Parmesan.
  4. Combine the macaroni with the green onion sauce in a large bowl. Toss well. Add the arugula and most of the apple and toss again. Taste, and add more pepper, salt, or lemon juice if needed. Serve topped with the remaining apple and green onion.