RECIPE
10 INGREDIENTS5 STEPS30MIN

Tomato and Arugula Pasta Salad

4.8
5 Ratings
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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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.

30MIN

Total Cooking Time

10

Ingredients
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 cups
Whole Wheat Penne Pasta
3 Tbsp
Balsamic Vinegar
3 Tbsp
Olive Oil , divided
to taste
Salt and Pepper
2 cloves
Garlic , minced
2 cups
Tomatoes , halved
to taste
Arugula , washed
patted dry
to taste
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Directions

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Step 1
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.
Step 2
In a small bowl, combine Balsamic Vinegar (3 Tbsp) , Olive Oil (2 Tbsp) Salt and Pepper (to taste) , and zest from Lemon (1/2) . Whisk until combined.
Step 3
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.
Step 4
Add pasta and 1/4 cup reserved pasta water. Add balsamic mixture to pan, simmer 1 minute.
Step 5
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!

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