Pasta Salad with Arugula and Sun-Dried Tomatoes

Ingredients

• 1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and minced
• 2 Tablespoons minced red onion
• 3 Tablespoons red wine vinegar
• Salt
• 8 ounces penne pasta (about 2 1/2 cups)
• 2 cups arugula (lightly packed)
• 1 Tablespoon minced fresh parsley leaves
• 2 Tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
• 1/8 teaspoon red pepper flakes
• 1 ounce grated provolone cheese (about 1/3 cup)
• Ground black pepper
• SERVES 6
• We like the sweet flavor and pliable texture of oil-cured sun-dried tomatoes. Rinse them well to remove any excess oil. This recipe was published in our cookbook The Best Light Recipe.

Instructions

1. Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar, and 1/4 teaspoon salt together; set aside. Bring 4 quarts of water to a boil in a large Dutch oven. Stir in 1 tablespoon 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.
2. Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic, and pepper flakes together in a small bowl, then toss with pasta and vegetables until combined. Stir in the provolone and season with salt and pepper to taste.