Good salad for a hot day. Serve alone as a meal or with grilled chicken or fish.
Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette
Salt
1 lb. fusilli pasta
1 T. extra virgin olive oil
1 8 oz. jar sun dried tomatoes packed in olive oil
2 T. red wine vinegar
1 lg. garlic clove, minced or pressed
1/4 t. salt
1/8 t. ground pepper
1 bunch arugula, washed, dried and torn (about 4 cups)
1/2 cup green olives, pitted and sliced
6 oz. fresh mozz. cheese, cut into 1/2” cubes
1. Cook pasta and 1 T. salt according to package - al dente. Drain, rinsing well with cold water. Transfer pasta to a large bowl and toss with 1 T. oil. Set aside.
2. Drain the tomatoes, reserving oil. Coarsely chop tomatoes. Mix reserved oil with vinegar, garlic, salt and pepper in small bowl.
3. Add the arugula, olives, mozz. cheese, and chopped tomatoes to the pasta. Pour in the vinaigrette, toss gently, and serve immed.
Note: Sometimes I don’t use all the oil from the jar of tomatoes as sometimes it’s more oil than I really want. You can go light on the oil and always add more if you think necessary. Also, you can adjust the amount of olives and mozz. I love olives so always put in more than called for.
How do you think balsamic vinegar would go w/that? I love balsamic.