Pasta Salad with Arugula and Sun-dried Tomatoes

Ingredients

• 1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry &
• minced
• 2 Tbsp. minced red onion
• 3 Tbsp. red wine vinegar
• Salt
• 8 ounces penne pasta (about 2 1/2 cups)
• 1 bag of arugula
• 1 Tbsp. minced fresh parsley leaves
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. Dijon mustard
• 1 small garlic clove, minced
• 1/8 tsp. red pepper flakes
• 1 ounce grated provolone cheese (about 1/3 cup)
• Ground black pepper

Instructions

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

Notes