Ingredients and Weight:
- 1 pound short pasta, such as penne or fusilli
- 1 1/2 cups arugula, washed and trimmed
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup red onion, chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Cook the pasta according to package directions. Drain and rinse under cold water.
- Combine the arugula, sun-dried tomatoes, kalamata olives, red onion, pine nuts, and Parmesan cheese in a large bowl.
- Whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl. Pour over the salad and toss to coat.
- Serve immediately or chill for later.
Nutritional Information:
Per serving (1 cup):
* Calories: 250
* Fat: 12 grams
* Carbohydrates: 30 grams
* Protein: 10 grams
Dish Characteristics:
- Fresh and flavorful
- Vibrant and colorful
- Versatile and easy to customize
- Can be served as a main course or a side dish
User Comments:
- "This salad is a perfect balance of flavors and textures."
- "I love how easy it is to make and how versatile it is."
- "This salad is a great way to get your daily dose of vegetables."
Special Precautions and Tips:
- If you can't find sun-dried tomatoes, you can substitute chopped fresh tomatoes.
- To add a bit of sweetness, you can add a few slices of ripe mango or pineapple to the salad.
- If you're not a fan of olives, you can leave them out or substitute another type of vegetable, such as chopped zucchini or bell peppers.
