Vegetarian Italian Pasta Salad with Arugula Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Vegetarian Italian Pasta Salad with Arugula Recipe). This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day.

Brief

Prep 15 mins

Cook: 15 mins

Additional: 3hrs

Total: 3hrs30 mins

Servings: 8

Yield: 8 servings

Vegetarian Italian Pasta Salad with Arugula Recipe

Ingredients

1 (16 ounce) box penne pasta

4 tablespoons olive oil

4 tablespoons balsamic vinegar

3 tablespoons maple syrup

2 cloves garlic

grated

2 teaspoons Dijon mustard

sea salt and freshly ground black pepper to taste

5 tomatoes

chopped

1 (15 ounce) can artichoke hearts

well drained and quartered

1 (8 ounce) package fresh mozzarella cheese

cubed

½ bunch basil

chopped

4 cups arugula

Thai-Inspired Noodle Salad

Salad

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes.

Step 2

Prepare the dressing while penne is cooking. Whisk together olive oil balsamic vinegar and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.

Step 3

Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.

Step 4

Mix tomatoes artichoke hearts mozzarella cheese and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.

Step 5

Mix in remaining dressing and arugula right before serving.

Nutritional Information

Vegetarian Italian Pasta Salad with Arugula Recipe

Servings Per Recipe:8

Calories: 407.2

% Daily Value *

Protein: 17.5g 35%

Carbohydrates: 58.1g 19%

Dietary Fiber: 5.2g 21%

Sugars: 10.4g

Fat: 12.8g 20%

Saturated Fat: 4.1g 20%

Cholesterol: 17.9mg 6%

Vitamin A Iu: 1609.3IU 32%

Niacin Equivalents: 5.6mg 43%

Vitamin B6: 0.2mg 12%

Vitamin C: 21.3mg 36%

Folate: 29.9mcg 8%

Calcium: 273.9mg 27%

Iron: 2.9mg 16%

Magnesium: 52.9mg 19%

Potassium: 424.6mg 12%

Sodium: 580.5mg 23%

Thiamin: 0.1mg 7%

Calories From Fat: 115.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.