ROASTED CHERRY TOMATO AND ARUGULA PASTA SALAD

ROASTED CHERRY TOMATO AND ARUGULA PASTA SALAD image

Yield 4 servings

Number Of Ingredients 8

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2 cups chifferini or pipe pasta
1 lb. ripe baby Italian plum tomatoes, halved lengthwise
5 T olive oil
2 cloves garlic, sliced
2 T balsamic vinegar
2 pieces sun-dried tomato, drained and chopped
pinch of sugar, to taste
1 handful arugula

Steps:

1. Preheat oven to 375. Meanwhile, cook pasta according to instructions. 2. Arrange halved tomatoes cut side up in a roasting pan. Drizzle with olive oil and sprinkle with garlic, salt & pepper. Roast for 20 min., turning once. 3. Put remaining oil in a large bowl with vinegar, sun-dried tomatoes, sugar, and salt & pepper. Drain the pasta and add it to the bowl. Stir well to mix. 4. Add roasted tomatoes and mix gently. Before serving, add chopped arugula and toss lightly.