Ingredients
Serves 4-6
| 16 oz | short pasta of your choice | |
| 3 Tbsp | Pastene Extra Virgin Olive Oil | |
| 3 Tbsp | Pastene Red Wine Vinegar | |
| 3 | garlic cloves, minced | |
| ¼ tsp | kosher salt, plus more for pasta water | |
| freshly ground black pepper, to taste | ||
| 1 lb | fresh mini mozzarella balls | |
| 1 | 184 ml jar Pastene Sun Dried Tomatoes, Julienne Cut | |
| ½ | 398 ml can Pastene Sliced Black Olives, drained | |
| 2 cups | baby arugula, lightly packed |
Directions
Prep time: 10 minutes | Cook time: 10 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and run briefly under cold water to cool. Drain again, add a drizzle of oil to the pasta, and toss so the pasta does not stick together.
- To make the dressing, place oil, vinegar, garlic, salt and a few grinds of black pepper in a large bowl and whisk to combine. Set aside.
- Add the pasta, mozzarella, sun-dried tomatoes, and olives to the bowl with dressing.
- Toss thoroughly to combine.
- Let sit for 20 minutes, stirring occasionally.
- Mix in arugula. Taste and season with additional salt, pepper, and vinegar, as desired.
