Pasta Salad With Arugula And Sun-Dried Tomato Vinaigrette

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

Salt
1 pound fusilli
1 tablespoon extra-virgin olive oil
1⁄2 cup oil-packed sun-dried tomatoes
2 tablespoons red wine vinegar
1 garlic clove, minced
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
4 ounces (4 cups) baby arugula
1⁄2 cup green olives, pitted and sliced
6 ounces fresh mozzarella cheese, cut into 1⁄2-inch cubes

Instructions

  1. Bring 4 quarts water to boil in large pot over high heat. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Rinse pasta under cold running water. Drain pasta well, transfer it to large mixing bowl, and toss it with olive oil. Set aside.
  2. Drain tomatoes, reserving oil. (You should have 1⁄3 cup reserved oil. If necessary, make up difference with extra-virgin olive oil.) Coarsely chop tomatoes. Whisk reserved oil with vinegar, garlic, salt, and pepper in small bowl.
  3. Add arugula, olives, mozzarella, and chopped tomatoes to bowl with pasta. Pour tomato vinaigrette over pasta, toss gently, and serve immediately.

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