Pasta Salad with Sun-dried Tomatoes, Olives, and Arugula
Servings 4 people
Equipment
- Large pot
Ingredients
Vinaigrette
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 large clove of garlic, minced
- 1/4-1/2 tsp oregano, to taste
- Pinch sugar, to taste
- Sea salt and freshly cracked pepper, to taste
Pasta Salad
- 8 oz mini penne pasta, cooked in salted water per package instructions
- 1 cup arugula
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup marinated artichoke hearts, chopped
- ¼ cup olives, sliced (I used black & kalamata)
- ¼ small red onion, sliced
- 2 tbsp toasted pine nuts
- 1 tbsp capers
- Sea salt and freshly cracked pepper, to taste
- Parmesan, grated, to taste
- Lemon wedges, for serving
Instructions
Vinaigrette
- Make the vinaigrette by combining the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, and sugar together in a small dish. Add sea salt and freshly cracked pepper, to taste. Whisk until well combined. Set aside to allow flavors to mingle.
Pasta Salad
- Make the pasta salad by cooking the pasta in a large pot of salted boiling water per the package instructions.
- Drain and rinse with ice-cold water.
- Toss the cooled pasta in a large bowl then add the arugula, sun-dried tomatoes, artichoke hearts, olives, red onion, toasted pine nuts, and capers.
- Drizzle with the well-whisked vinaigrette; toss to coat evenly. Allow the flavor to mingle for a few minutes before tossing again and pouring into a serving bowl.
- Top with grated parmesan, sea salt, and freshly cracked pepper, to taste; toss and serve with additional lemon wedges and parmesan cheese on the side. Enjoy.