in Italy

Farfalle – Arugula Salad

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Ingredients for 4 servings:

  • 400 g pasta (farfalle)
  • 150 g arugula
  • 1 jar tomato(s), dried
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • lemon juice
  • Herbs of your choice
  • Parmesan
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

à la Marcel

Cook the pasta for 1-2 minutes less than the package instructions and drain. Cut the sun-dried tomatoes into thin strips. Wash and drain the arugula. While the pasta is still warm, toss it with the tomatoes, add about 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil, and a squeeze of lemon juice for a fresh flavor. Season to taste with salt, pepper, and herbs (e.g., basil or chives, to taste). Stir in the arugula just before serving. The pasta should be cool by then. Garnish with freshly shaved Parmesan cheese. This pasta salad offers a healthier version of the traditional pasta salad with mayo and is sure to be a hit at any party!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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