Tomato and Arugula Pasta Salad

Deliciously easy and packed with fresh tomatoes and arugula. Real balsamic vinegar adds the perfect burst of flavor! Of course, this dish can also be made with a standard balsamic vinegar. But we recommend using a bottle of real Aceto Balsamico Tradizionale of the Reggio Emilia or Moderna regions of Italy.

Total Time

30min

4.8

5 Ratings

Author: The Crooked Carrot

Servings:

Ingredients

•

2 cups

Whole Wheat Penne Pasta

•

3 Tbsp

Balsamic Vinegar

•

3 Tbsp

Olive Oil , divided

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1/2

Lemon

•

2 cloves

Garlic , minced

•

2 cups

Tomatoes , halved

•

to taste

Arugula , washed

•

to taste

Parmesan Cheese

•

to taste

Fresh Basil Leaves , chiffonade

Cooking Instructions

Bring a medium pot (2/3 full of water) to boil, add pinch of salt. Stir in Whole Wheat Penne Pasta (2 cups) , cover and cook according to package. Drain finished pasta, reserve 1/4 cup pasta water.

In a small bowl, combine Balsamic Vinegar (3 Tbsp) , Olive Oil (2 Tbsp) , Salt (to taste) , Ground Black Pepper (to taste) , and zest from Lemon (1/2) . Whisk until combined.

Heat large skillet over medium heat, add Olive Oil (1 Tbsp) until hot, then add Garlic (2 cloves) , saute until fragrant (about a minute). Reduce heat to low, stir in Tomatoes (2 cups) and cook for 1-2 minutes.

Add pasta and 1/4 cup reserved pasta water. Add balsamic mixture to pan, simmer 1 minute.

Remove from heat, stir in Arugula (to taste) until slightly wilted. Garnish with lemon juice, Fresh Basil Leaves (to taste) and Parmesan Cheese (to taste) . Serve and enjoy!

Nutrition Per Serving

CALORIES

333

FAT

11.9 g

PROTEIN

8.1 g

CARBS

48.2 g