in Italy

Pasta salad with arugula

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Ingredients for 4 servings:

  • 150 g arugula
  • 250 g cherry tomatoes
  • 200 g olives, black without stones
  • 1 clove(s) garlic
  • 500 g pasta (orecciette)
  • 10 tbsp olive oil
  • 5 tbsp balsamic vinegar
  • Salt
  • Pepper, black ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the arugula, spin dry, and chop finely. Wash and quarter the tomatoes. Chop the olives and peel the garlic clove. Cook the pasta al dente and drain. Combine the olive oil and balsamic vinegar, add the garlic, and season with salt and pepper. Mix the ingredients, adding more balsamic vinegar if desired, and let it marinate. The salad also tastes good warm.

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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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