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Tomato and Arugula Pasta Salad

11 INGREDIENTS • 5 STEPS • 30MINS

Tomato and Arugula Pasta Salad

Recipe
4.8
5 ratings
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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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
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.
30MINS
Total Time
$1.72
Cost Per Serving
Ingredients
Servings
4
us / metric
Whole Wheat Penne Pasta
2 cups
Whole Wheat Penne Pasta
Balsamic Vinegar
3 Tbsp
Balsamic Vinegar
Olive Oil
3 Tbsp
Olive Oil, divided
Salt
to taste
Lemon
1/2
Garlic
2 cloves
Garlic, minced
Tomato
2 cups
Tomatoes, halved
Arugula
to taste
Arugula, washed
patted dry
Fresh Basil Leaf
to taste
Fresh Basil Leaves, chiffonade
Nutrition Per Serving
VIEW ALL
Calories
333
Fat
11.9 g
Protein
8.1 g
Carbs
48.2 g
Love This Recipe?
Add to plan
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Tomato and Arugula Pasta Salad
Save
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Cooking InstructionsHide images
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 (to taste), Ground Black 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!
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!
Tags
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Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Italian
Salad
Vegetables
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