Tomato and Arugula Pasta Salad

00:30:00

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.

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Ingredients
- Serves 4 +
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8 ounce Whole Wheat Penne Pasta
3 tablespoon Balsamic Vinegar
3 tablespoon divided Olive Oil
to taste Salt and Pepper
to taste washed Arugula , patted dry
Directions HIDE IMAGES
STEP 1
Bring a medium pot (2/3 full of water) to boil, add pinch of salt. Stir in Whole Wheat Penne Pasta (8 ounce), 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 tablespoon), Olive Oil (2 tablespoon) 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 tablespoon) until hot, then add Garlic (2 clove), saute until fragrant (about a minute). Reduce heat to low, stir in Tomato (1 pint) 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 Leaf (to taste) and Parmesan Cheese (to taste). Serve and enjoy!
Share Your Tips
Sergio at SideChef
It is so good, yes! Remember to post a picture of your finished dish to get featured in our Instagram stories every week! 📸
pigmelli7
This is so yummy it’s like confert food
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