PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

Pasta Salad with Arugula and Sun-Dried Tomatoes image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

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1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced
2 tablespoons minced red onion
3 tablespoons red wine vinegar
Fine salt and freshly ground black pepper
12 ounces penne pasta
2 cups lightly packed arugula, torn
1 tablespoon minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 small cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 ounce grated provolone cheese (about 1/3 cup grated on the small holes of a box grater)

Steps:

Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.