Pasta Salad With Arugula And Sun Dried Tomatoes Recipes

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.

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

Steps:

• In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
• Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.

Steps:

• Bring 3 cups water to a rolling boil in a medium pot. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool for 3 minutes.
• Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and pepper; toss until well combined. Add arugula and toss.