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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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