Pasta Salad with Fresh Mozzarella and Sun-Dried Tomatoes
A vibrant room-temperature salad with peppery arugula and briny olives
Why This Recipe Works
The key to this salad is dressing the pasta while it is still hot, which allows it to soak up the vinaigrette rather than just sitting on the surface. It is an ideal make-ahead option for gatherings, as the flavors harmonize beautifully as it rests.
Instructions
Bring 4 quarts of water to a boil in a large pot. Add the pasta and a tablespoon of salt and cook, stirring often, until al dente—the pasta should be tender but still offer a slight resistance when bitten.
Drain the pasta well and transfer it immediately to a large mixing bowl while still hot.
Whisk the vinegar, garlic, remaining salt, and pepper together in a small bowl. Whisking constantly, drizzle in the tomato oil and olive oil until the dressing is smooth and emulsified.
Stir the vinaigrette, tomatoes, and olives into the hot pasta and let the mixture cool to room temperature, about 30 minutes; this rest time ensures the pasta fully absorbs the dressing.
Fold in the mozzarella and arugula just before serving. Season with additional salt and pepper to taste, and serve while the arugula is still bright and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
The salad can be assembled through step 4 and refrigerated for up to 1 day; refresh with a splash of warm water and a drizzle of oil before adding the cheese and greens.
