There’s something deliciously fantastic about an easy, flavorful pasta salad. Spring is here and I’m definitely trying to lighten up our dishes at mealtime. For lunch, I focus on tasty but easy to throw together meals all the time. And pasta salad is one of my go-to dishes. The important thing though, for pasta salad, and really any kind of dish for that matter, are the ingredients.
You really want the freshest, and best tasting ingredients to throw in, because for this pasta salad, everything is raw except for the pasta. And you need a great tasting olive oil that’s going to enhance and bring out the flavors of all of your vegetables.
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So, whether you are preparing lunch or need a pasta salad for a picnic or gathering with friends, this Arugula and Artichoke Pasta Salad is amazing and I highly suggest you pick up a bottle of the Arbequina as well.
Enjoy!
Arugula and Artichoke Pasta Salad
Ingredients
- 1/2 lb. penne pasta
- 1 heaping cup artichoke hearts canned or jarred, chopped
- 1/2 cup green olives chopped
- 3/4 cup red onions coarsely chopped
- 1 to 1 1/2 cups cremini mushrooms coarsely chopped or diced
- 1/4 cup Pompeian Arbequina extra virgin olive oil
- 2 tablespoons balsamic vinegar + more if needed
- 1 tablespoon dijon mustard
- 2 cups fresh arugula
- season with salt and pepper if needed
Instructions
- Clean, chop and prep all of your vegetables. Place into a large mixing bowl, except the arugula. Set aside.
- Heat a large pot of salted, water over high heat and cook penne pasta according to box instructions. Cook to al dente.
- While the pasta is cooking, whisk together the olive oil, balsamic vinegar and dijon mustard. Taste and adjust any ingredients as necessary.
- Drain and rinse the penne pasta and immediately add the pasta into the large mixing bowl with the vegetables (while the pasta is still hot), mix together, add the fresh arugula and pour on the dressing and toss well again. Season with salt and pepper if needed and enjoy immediately.
Disclosure: This post is in partnership with Pompeian’s Blogger Ambassador Program and Pompeian Pantry Insiders. I was compensated for this post and as always, all opinions are 100% my own.
