Servings: 10-15
Ingredients:
1 lb rotini pasta (whole grain) 1 cup sun dried tomatoes in Olive Oil, drained and chopped 2 cup marinated artichokes and liquid 4 tablespoon olive oil (from the sun dried tomatoes)
| 8 ounces mozzarella balls, halved 4 cups fresh arugula 1 cup pitted olives, whole salt and pepper to taste 2 cups arugula pesto
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Instructions:
Cook the rotini pasta according to the package instructions until al dente. Drain the pasta and set it aside with a tablespoon of the reserved sun-dried tomato olive oil.
In a large mixing bowl, combine the pasta, sun dried tomatoes, marinated artichokes (including the liquid), olive oil from the sun-dried tomato, mozzarella balls, walnut pesto, and pitted olives. Mix everything together until well combined.
Add the fresh arugula to the pasta salad and toss until everything is coated evenly with the sauce. Adjust the amount as desired
Season the pasta salad with salt and pepper to taste. Remember that the sun-dried tomatoes, marinated artichokes, and olives may already contain some salt, so adjust accordingly.
Allow the pasta salad to chill in the refrigerator before serving. Serve the pasta salad chilled as a refreshing and flavorful side dish.
Source: Al Fresco Sun Dried Tomato Pasta Salad - OLDWAYS