Light & Fresh Italian Pasta Salad

Prep: 10 mins

Cook: 11 mins

Difficulty: Intermediate

Servings: 9 Servings

his Tuscan-inspired pasta salad is light and bright. It’s filled with a mix of both juicy fresh tomatoes and chewy sun-dried tomatoes, mild black olives, creamy fresh mozzarella, and peppery arugula and tossed in a simple garlicky red wine vinaigrette. It can work alongside whatever you happen to be serving this summer, and is as fresh as the season itself.

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar, plus more as needed
1 small clove garlic, minced
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1 pound dry cavatappi or other short pasta, such as fusilli or gemelli
1 pound fresh bocconcini or ciliegine mozzarella cheese (bite-size mozzarella balls), halved or quartered if large
1 (8.5-ounce) jar oil-packed sun-dried tomatoes, drained and thinly sliced
2 medium tomatoes, cored, seeded, and chopped (about 1 cup)
1 (2.5-ounce) can sliced black olives, drained
2 cups lightly packed baby arugula

Instructions

Bring a large pot of salted water to a boil. Meanwhile, place the oil, vinegar, garlic, salt, and a few grinds of black pepper in a large bowl and whisk to combine. Set aside.
Add the pasta to the water and cook until al dente, according to package directions. Drain and run briefly under cool water to cool the pasta down. Drain well again.
Add the pasta, mozzarella, sun-dried tomatoes, chopped tomatoes, and olives to the bowl of dressing. Toss thoroughly to combine. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Fold in the arugula. Taste and season with more salt, pepper, or vinegar as needed.