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Arugula Pasta Salad and Sun-Dried Tomatoes

by on ‎05-13-2015 12:39 PM

My family loves pasta salad during the hot summer months.  Here is a fresh twist on a penne pasta salad.  You can substitute gluten free pasta if needed. The flavor is tangy and fresh.  James made this for our Mother’s Day brunch as a side dish but you can add grilled chicken to this and enjoy it as your main course. 



Arugula Pasta Salad and Sun-Dried Tomatoes


Ingredients:


¼ cup oil packed sun dried tomatoes, rinsed, patted dry and minced


2 Tbsp. minced red onion


3 Tbsp. red wine vinegar


Salt


8 ounces penne pasta (about 2-1/2 cups)


2 cups arugula (lightly packed)


1 Tbsp. minced fresh parsley leaves


2 Tbsp. extra virgin olive oil


2 tsp. Dijon mustard


1 small garlic clove, minced


1/8 tsp. red pepper flakes


1 ounce grated provolone cheese (about 1/3 cup)


Ground black pepper


Instructions:


Toss the sun-dried tomatoes, onion, 1 tbsp. of vinegar, ¼ tsp. salt together, set aside.  Bring 4 quarts of water to a boil in a large Dutch oven. Stir in 1 tsp. salt and the pasta, cook pasta until dente. Drain pasta and rinse under cold water until cool. Drain pasta well and transfer to a bowl with the vegetables.  Add arugula and parsley and toss to combine.


Whisk the remaining 2 tbsp. vinegar, the oil, mustard, garlic, and red pepper flakes together in a small bowl.  Toss pasta and vegetables until combined. Stir in the provolone and season with salt and pepper to taste.


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