Pasta Salad with Sun-Dried Tomatoes & Arugula
Pasta salad is a versatile dish that can be enjoyed any time of year. One refreshing version is Pasta Salad with Sun-Dried Tomatoes & Arugula. This salad is colorful, flavorful, and easy to make, making it perfect for a light meal or as a side dish.
Why Make This Recipe
This recipe stands out because of its bright flavors and healthy ingredients. The combination of sun-dried tomatoes and peppery arugula adds a unique twist to traditional pasta salad. Plus, it’s a great way to use pantry staples and fresh veggies. Perfect for potlucks, picnics, or lunch at home, this dish is both satisfying and light.
How to Make Pasta Salad with Sun-Dried Tomatoes & Arugula
Ingredients
- 8 oz short pasta (fusilli or penne)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 2 cups arugula
- 1/4 cup Parmesan cheese, shaved or grated
- 2 tablespoons pine nuts, toasted (optional)
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Directions
- Cook the pasta according to the package instructions. Drain it and rinse with cold water. Set aside to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
- In a large bowl, combine the cooked pasta, sun-dried tomatoes, arugula, and Parmesan cheese.
- Pour the dressing over the salad and toss gently to mix everything together.
- If using, top with toasted pine nuts.
- Serve the salad chilled or at room temperature.
How to Serve Pasta Salad with Sun-Dried Tomatoes & Arugula
This pasta salad can be served on its own or as a side dish. It pairs well with grilled meats, seafood, or a variety of main courses. For a full meal, you can add grilled chicken or shrimp to make it more filling. Enjoy this salad cold for the best flavor.
How to Store Pasta Salad with Sun-Dried Tomatoes & Arugula
To store leftovers, place the pasta salad in an airtight container. It will keep well in the refrigerator for up to 3 days. If the salad seems dry after being stored, you can add a little extra olive oil or balsamic vinegar to revive it.
Tips to Make Pasta Salad with Sun-Dried Tomatoes & Arugula
- Make sure to rinse the pasta with cold water after cooking to stop the cooking process and cool it down quickly.
- Toasting the pine nuts adds extra flavor. Just a few minutes in a dry skillet on medium heat will do the trick.
- You can adjust the amount of sun-dried tomatoes and arugula based on your taste. Feel free to add more or less to suit your preferences.
Variation
If you’re looking to mix things up, try adding some chopped olives or bell peppers for extra crunch. You can also swap out the arugula for spinach or kale for a different green.
FAQs
Can I make this pasta salad ahead of time?
Yes, you can make this pasta salad a day in advance. Just store it in the refrigerator until you are ready to serve.
Can I use a different type of pasta?
Absolutely! You can use any short pasta you like, such as rotini, shells, or farfalle.
Is it okay to leave out the pine nuts?
Yes, if you don’t have pine nuts or prefer not to include them, feel free to leave them out. They add a nice crunch, but the salad will still be delicious without them.
