Pasta Salad with Arugula and Sun-Dried Tomatoes

What's Cookin'

I get to choose this week! It's easy, it's delicious, and it's a great summer meal.

Pasta salad is a great summer meal that can be made so many different ways. I was so happy to serve a meal that didn't take hours to prepare and was deliciously healthy.

Arugula! It's a pretty strong lettuce but is delicious in a dish where it's not the main ingredient. Here are top 10 reason why you should eat arugula:  (Click HERE for more detailed information)

1. Fights cancer using it's vitamin A and flavonoid.
2. Is high in antioxidants.
3. High in vitamin C
4. High in vitamin A
5. High in vitamin K (promotes bone health)
6. Good for your eyes
7. Rich in minerals
8. Low in oxalates
9. Good for your bones because of the vitamins and low levels of oxalate.
10. Low in calories.

Now for the recipe:

Serves 6

This recipe can be doubles to sere a crowd.

• 1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and minced
• 2 tablespoons minced red onion
• 3 tablespoons red wine vinegar
• Salt and pepper
• 8 ounces whole-wheat penne (about 2 1/2 cups)
• 2 ounces arugula (about 2 cups)
• 1/3 cup shredded provolone cheese (about 1 1/2 ounces)
• 1 tablespoon minced fresh parsley
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced to a paste
• 1/8 teaspoon red pepper flakes

1. Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar, ad 1/4 teaspoon salt together in a large serving bowl; set aside.

2. Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain the pasta, rinse with cold water to cool, and drain again thoroughly. Add the cooled pasta, arugula, provolone, and parsley to the bowl with the vegetables and toss to combine.

3. Whisk the remaining 2 tablespoons vinegar, oil, mustard, garlic, and red pepper flakes together until combined, then pour over the pasta salad and toss to coat. Season with salt and pepper to taste before serving.

To Make Ahead

To pasta salad can be refrigerated in an airtight container for up to 4 hours; season with additional salt, pepper, and vinegar to taste before serving.