Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette

This Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette is a refreshing and vibrant dish, perfect for warm days or as a delightful side for any occasion. The recipe features a light vinaigrette with a balanced acidity that brings out the best in the fresh vegetables and fusilli pasta. Sun-dried tomatoes and green olives add a burst of bold flavors, while baby arugula adds a peppery kick. The addition of creamy mozzarella cheese complements the dish, creating a satisfying and well-rounded salad. Prepare this pasta salad ahead of time and enjoy its flavors at room temperature, or refrigerate it for up to one day and serve it chilled. This versatile recipe can be customized with different variations, such as fennel and red onions or fresh tomatoes and grilled eggplant, to suit your preferences.

SERVES 6

INGREDIENTS:

• 1 pound fusilli
• Salt and pepper
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• ½ cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 tablespoons packing oil
• ¼ cup extra-virgin olive oil
• ½ cup green olives, pitted and sliced
• 6 ounces fresh mozzarella cheese, cut into ½-inch cubes
• 4 ounces (4 cups) baby arugula

INSTRUCTIONS:

1. Cook the Pasta: Bring 4 quarts of water to a boil in a large pot. Add the fusilli pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches an al dente texture. Drain the pasta and transfer it to a large bowl.
2. Prepare the Vinaigrette: In a small bowl, whisk together the red wine vinegar, minced garlic, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. While whisking constantly, drizzle in the tomato oil and extra-virgin olive oil to create the vinaigrette.
3. Combine Ingredients: Stir the vinaigrette, chopped sun-dried tomatoes, and sliced olives into the hot pasta. Allow the mixture to cool to room temperature, approximately 30 minutes. If you plan to serve the salad later, you can refrigerate it for up to one day. Before serving, refresh the salad with warm water and additional oil if needed.
4. Add Mozzarella and Arugula: Once the pasta has cooled, stir in the fresh mozzarella cheese cubes and baby arugula. Season the salad with salt and pepper to taste.
5. Serve: This Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette is now ready to be enjoyed. Serve it as a refreshing and delightful dish, either at room temperature or chilled.

TIPS:

• Perfecting the Vinaigrette: Finding the right balance of acidity in the vinaigrette is crucial. Two tablespoons of red wine vinegar offer a bright and tangy flavor without overwhelming the salad. If you prefer a variation with less acidity, you can substitute ¼ cup of lemon juice.
• Dressing the Pasta: Dress the pasta while it is still hot to allow it to absorb the flavors of the vinaigrette, resulting in a more cohesive and flavorful salad.
• Refreshing the Salad: If you prepare the salad ahead of time and refrigerate it, refresh the flavors with warm water and additional oil before serving, if needed.
• Variations: Experiment with different variations by adding ingredients like fennel and red onions or fresh tomatoes and grilled eggplant to create exciting flavor combinations.

Explore the variations of this pasta salad by adding different ingredients to create your unique twist. Whether you serve it as a main course or as a side dish, this pasta salad is sure to impress with its vibrant flavors and appealing textures. Enjoy!