~From America's Test Kitchen Healthy Family Favorites
- 1/4 c. oil-packed sun-dried tomatoes, rinsed, patted dry, and minced
- 2 T. minced red onion
- 3 T. red wine vinegar
- salt and pepper
- 8 oz. whole-wheat penne (about 2 1/2 cups)
- 2 oz. arugula (about 2 cups)
- 1/3 c. shredded provolone cheese (about 1 1/2 ounces)*
- 1 T. minced fresh parsley
- 2 T. extra-virgin olive oil
- 2 t. Dijon mustard
- 1 garlic clove, minced to a paste
- 1/8 t. red pepper flakes
- Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar, and 1/4 teaspoon salt together in a large serving bowl; set aside.
- Cook noodles with 1 tablespoon salt until tender. Drain, rinse with cool water, and drain again. Add cooled pasta, arugula, cheese, and parsley to the bowl with the onion and tomatoes. Toss to combine.
- Whisk remaining ingredients together and pour over salad; toss to coat.
- If making ahead, season again with salt, pepper, and vinegar to taste just before serving.
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