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Ribbon pasta salad with arugula and cherry tomatoes

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Ingredients for 4 servings:

  • 500g tagliatelle
  • 500 g cherry tomatoes
  • 250 g arugula
  • 100 g Parmesan
  • 125 ml Aceto balsamico, Bianco
  • 250 ml olive oil
  • 2 tbsp honey
  • 3 cloves garlic
  • 1 red chili pepper(s)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in salted water until al dente. In the meantime, make the dressing by combining the balsamic vinegar, oil, honey, finely chopped garlic, salt, pepper, and the finely chopped chili (be careful not to get your fingers in your eyes). Toss the drained, still-warm pasta with half of the dressing. Remove the stems from the tomatoes, discard the green tops, and halve them. Once cooled, stir the tomatoes into the pasta. Trim and finely chop the arugula. Shave or coarsely grate the Parmesan cheese. Just before serving, stir in the remaining dressing, arugula, and Parmesan.

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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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