Vegetarian Italian Pasta Salad with Arugula Tasty Recipes

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Vegetarian Italian Pasta Salad with Arugula

"This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day."

Ingredients :

• 1 (16 ounce) box penne pasta
• Dressing:
• 4 tablespoons olive oil
• 4 tablespoons balsamic vinegar
• 3 tablespoons maple syrup
• 2 cloves garlic, grated
• 2 teaspoons Dijon mustard
• sea salt and freshly ground black pepper to taste
• 5 tomatoes, chopped
• 1 (15 ounce) can artichoke hearts, well drained and quartered
• 1 (8 ounce) package fresh mozzarella cheese, cubed
• 1/2 bunch basil, chopped
• 4 cups arugula

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H30M

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
• Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
• Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
• Mix in remaining dressing and arugula right before serving.

Notes :

• You can use any kind of pasta shape for this salad.
• The pasta salad can chill longer as well, just make sure you don't mix in the arugula until right before serving. Otherwise it will wilt.

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