PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATO VINAIGRETTE

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATO VINAIGRETTE image

Yield 4-6 servings

Number Of Ingredients 10

1 lb fusilli
1 Tbs extra virgin olive oil
1-8 oz jar of sun-dried tomatoes packed in olive oil
2 Tbs red wine vinegar
1 large clove garlic, minced or pressed through a garlic press
¼ tsp salt
⅛ tsp freshly ground black pepper
1 bunch arugula, washed, dried and torn into bite-size pieces (about 4 cups, lightly packed)
½ cup green olives, pitted & sliced
6 oz fresh mozzarella, cut into ½-inch cubes

Steps:

1. Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs salt and the pasta to the boiling water. Cook until al dente. Drain, rinsing the pasta well with cold water. Drain the cold pasta well, transfer it to a large mixing bowl, and toss it with the olive oil. Set aside. 2. Drain the e Sun-dried tomatoes; reserving the oil. (You should have ⅓ cup oil. If necessary, make up the difference with extra virgin olive oil.) Coarsely chop the tomatoes. Whisk the reserved oil from the tomatoes together with the vinegar, garlic, salt, and pepper in a small bowl. 3. Add the arugula, olives, mozzarella, and chopped sun-dried tomatoes to the pasta. Pour in the tomato vinaigrette, toss gently, and serve immediately.