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Pasta Salad with Arugula and Tomatoes

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Why I Love This Recipe

A summer pasta salad. Eleanor Rosellini

Ingredients You'll Need

¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and minced (In season, I use a couple fresh tomatoes instead.)
2 tbsp. minced red onion
3 tbsp. red wine vinegar
8 oz. (or more) penne pasta
2 cups arugula, lightly packed
1 tbsp. minced fresh parsley leaves
2 tbsp. extra virgin olive oil
2 tsp. Dijon mustard
1 small garlic clove, minced or pressed
red pepper flakes
1 oz. grated provolone cheese (about 1/3 cup)


Toss the tomatoes, onion, l tbsp. of the vinegar, and ¼ tsp. salt together; set aside. Cook pasta. Drain and rinse until cool. Drain well and transfer pasta to the bowl with the vegetables. Add arugula and parsley; toss to combine.

Whisk the remaining vinegar, oil, mustard, garlic, and pepper flakes together, then toss with pasta and vegetables. Stir in the provolone and season with salt and pepper to taste.

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