This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day.
Provided by fleischlosglücklich
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
- Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
- Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
- Mix in remaining dressing and arugula right before serving.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 58.1 g, Cholesterol 17.9 mg, Fat 12.8 g, Fiber 5.2 g, Protein 17.5 g, SaturatedFat 4.1 g, Sodium 580.5 mg, Sugar 10.4 g
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