Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette
A vibrant, vegetable-forward pasta salad tossed in a bright sun-dried tomato dressing.
Why This Recipe Works
Tossing the fusilli with the vinaigrette while it is still hot allows the pasta to absorb the flavors deeply without turning mushy. Peppery arugula and briny green olives provide a sharp contrast to the creamy fresh mozzarella.
Instructions
Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente—the pasta should be tender with a slight bite.
Whisk the red wine vinegar, garlic, sun-dried tomato packing oil, and olive oil together in a large bowl. Season with salt and pepper to taste; the dressing should taste sharp and bright.
Drain the pasta well and immediately add it to the bowl with the vinaigrette. Toss thoroughly to coat so the heat helps the pasta absorb the dressing.
Cool the pasta to room temperature, about 15 minutes, then fold in the sun-dried tomatoes, green olives, and mozzarella.
Add the arugula and toss gently until the leaves are just coated and distributed. Serve immediately while the greens are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 2 days, though the arugula will wilt over time.
