Fresh Pasta Salad

Bring a large pot of water to a boil. Season with Salt (to taste) and cook Pasta Shells (1 box) for 1 minute under the required cooking time.

Drain pasta and toss with Olive Oil (1 Tbsp) , then place on sheet tray to cool down.

In a small skillet, saute Garlic (1 clove) in Olive Oil (2 Tbsp) until slightly yellow in color, then set aside to cool down.

In a large bowl, combine Cherry Tomatoes (2 cups) , Fresh Chives (4 Tbsp) , Fresh Mozzarella Pearls (2) , and Baby Arugula (2 cups) . Season with Salt (to taste) and Freshly Ground Black Pepper (to taste) .

Toss with remaining Olive Oil (3 Tbsp) , garlic, pasta, and the juice from Lemon (1) to combine. Sprinkle with Parmigiano-Reggiano (4 Tbsp) then toss again.