Pasta Salad With Arugula And Sun Dried Tomato Vinaigrette Recipes

Steps:

• Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
• Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
• Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

Steps:

• For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
• To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
• In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

Steps:

• 1. Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs salt and the pasta to the boiling water. Cook until al dente. Drain, rinsing the pasta well with cold water. Drain the cold pasta well, transfer it to a large mixing bowl, and toss it with the olive oil. Set aside. 2. Drain the e Sun-dried tomatoes; reserving the oil. (You should have ⅓ cup oil. If necessary, make up the difference with extra virgin olive oil.) Coarsely chop the tomatoes. Whisk the reserved oil from the tomatoes together with the vinegar, garlic, salt, and pepper in a small bowl. 3. Add the arugula, olives, mozzarella, and chopped sun-dried tomatoes to the pasta. Pour in the tomato vinaigrette, toss gently, and serve immediately.