Best Pasta Salad With Arugula And Sun Dried Tomato Vinaigrette Recipes

Pasta Salad with Arugula and Sun-Dried Tomatoes image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced
2 tablespoons minced red onion
3 tablespoons red wine vinegar
Fine salt and freshly ground black pepper
12 ounces penne pasta
2 cups lightly packed arugula, torn
1 tablespoon minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 small cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 ounce grated provolone cheese (about 1/3 cup grated on the small holes of a box grater)

Steps:

Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

Fusilli with Sun-Dried Tomato Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup sun-dried tomatoes
1/4 cup fresh-squeezed orange juice (about 1 medium orange)
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
3 cups chopped baby arugula
3/4 cup pitted Kalamata olives, chopped
1/2 cup packed fresh basil leaves, chopped
7 ounces fresh mozzarella, cut into 1/3-inch dice

Steps:

For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATO VINAIGRETTE image

Yield 4-6 servings

Number Of Ingredients 10

1 lb fusilli
1 Tbs extra virgin olive oil
1-8 oz jar of sun-dried tomatoes packed in olive oil
2 Tbs red wine vinegar
1 large clove garlic, minced or pressed through a garlic press
¼ tsp salt
⅛ tsp freshly ground black pepper
1 bunch arugula, washed, dried and torn into bite-size pieces (about 4 cups, lightly packed)
½ cup green olives, pitted & sliced
6 oz fresh mozzarella, cut into ½-inch cubes

Steps:

1. Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs salt and the pasta to the boiling water. Cook until al dente. Drain, rinsing the pasta well with cold water. Drain the cold pasta well, transfer it to a large mixing bowl, and toss it with the olive oil. Set aside. 2. Drain the e Sun-dried tomatoes; reserving the oil. (You should have ⅓ cup oil. If necessary, make up the difference with extra virgin olive oil.) Coarsely chop the tomatoes. Whisk the reserved oil from the tomatoes together with the vinegar, garlic, salt, and pepper in a small bowl. 3. Add the arugula, olives, mozzarella, and chopped sun-dried tomatoes to the pasta. Pour in the tomato vinaigrette, toss gently, and serve immediately.