Arugula pasta salad

Sister, Mom and I  love Italians,and their food too 🙂 , and sister’s pasta salad is delicioso! I’ve made it a few times and I always add new things to the salad, sometimes when you change it up you discover a new recipe.  This is the basics of my recipe, you can add other veggies – there are no boundaries in cooking and creating.

This is a terrific salad for Springtime if you want to have it for a picnic on the beach or bring to a potluck.

ingredients:

1 package of organic rotini pasta ( Trader Joe’s brand )

12 small heirloom tomatoes ( Trader Joes are the best )

1 package of arugula (washed & preferably organic

1 package of salami or pepperoni

6 large peppercinis

1 cup of Bernsteins Italian dressing

 2 tablespoons extra virgin olive oil

1 shallot

4 garlic cloves

6 small green olives

1/2 red onion

shaved Parmesan cheese

2 hard boiled eggs

fresh ground pepper

Prep:

Cut all the heirloom tomatoes in halves or quarters, slice the pepperoni or salami into thin strips, cut your hard boiled eggs in halves or quarters, slice the red onion very thin and dice, then set everything aside.

Cook your noodles till al dente then remove from water and toss in 1 tablespoon of dressing – put the noodles into the refrigerator to let it cool down.

Dressing:

Mince the garlics and shallots, then put them into a mortar and crush into a paste. Once that’s done, put that into a large mixing bowl and put in 1 cup of dressing 1/4 cup of olive oil and wisk it all, put it into the fridge to cool down and wait about 10 minutes.

Finally mix it all in:

Once your pasta is cool, get a large mixing bowl and toss in: peppercinis, tomatoes, salami olives, bag of arugula and about 5 table spoons of shaved Parmesan. Toss in your dressing, and mix very well, add pepper to your liking as well as Parmesan. You can add crushed red pepper flakes if you like it a bit spicy. Serve the eggs once you plate, don’t toss it in with the pasta, it will get messy.

Enjoy

Ilene

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