Pasta Salad with Arugula and Sun-Dried Tomatoes

Delicious! A sophisticated pasta salad that even my non-pasta-salad-loving hubby enjoys.

~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

 *I usually use Parmesan in this salad because I have it on hand....

1. Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar, and 1/4 teaspoon salt together in a large serving bowl; set aside.
2. 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.
3. Whisk remaining ingredients together and pour over salad; toss to coat. 
4. If making ahead, season again with salt, pepper, and vinegar to taste just before serving.

 Serves 6 as a side-dish