Cooking Instructions
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Step 1
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.
Step 2
Drain pasta and toss with
Olive Oil (1 Tbsp)
, then place on sheet tray to cool down.
Step 3
In a small skillet, saute
Garlic (1 clove)
in
Olive Oil (2 Tbsp)
until slightly yellow in color, then set aside to cool down.
Step 4
In a large bowl, combine
Cherry Tomatoes (2 cups)
,
Fresh Chives (1/4 cup)
,
Fresh Mozzarella Pearls (2)
, and
Baby Arugula (2 cups)
. Season with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 5
Toss with remaining
Olive Oil (3 Tbsp)
, garlic, pasta, and the juice from
Lemon (1)
to combine. Sprinkle with
Parmigiano-Reggiano (1/4 cup)
then toss again.
Step 6
Let salad rest for 30 minutes before serving.
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