Best 4 Pasta Salad With Arugula And Sun Dried Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pasta salad is a refreshing and versatile dish that is perfect for summer gatherings or light meals. Made with cooked pasta, a variety of vegetables, and a flavorful dressing, pasta salad can be customized to suit any taste or dietary preference. This article offers two delicious pasta salad recipes: one with arugula and sun-dried tomatoes, and the other with roasted vegetables and a creamy avocado dressing. Both recipes are easy to follow and packed with fresh, flavorful ingredients. The arugula and sun-dried tomato pasta salad is a light and tangy dish, featuring the peppery flavor of arugula, the sweetness of sun-dried tomatoes, and a simple vinaigrette dressing. The roasted vegetable pasta salad is a more hearty and flavorful option, with roasted red peppers, zucchini, and eggplant tossed in a creamy avocado dressing. Whether you're looking for a light lunch or a refreshing side dish, these pasta salad recipes have something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN PASTA SALAD



Mediterranean Pasta Salad image

A simple Mediterranean pasta salad loaded with fresh arugula, sun-dried tomatoes, marinated artichoke hearts, pine nuts, kalamata olives, basil pesto and so much more! It's a copy-cat recipe for Cafe Express's Pasta Amore and let me just say it's actually BETTER!

Provided by Marzia

Categories     30 Minute Meals

Time 25m

Number Of Ingredients 14

12 ounces pasta (any small shape will do, I like penne)
1-12 ounce jar marinated artichoke hearts, drained and roughly chopped
½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)
½ cup kalamata olives, chopped
3 tablespoons capers, rinsed
¼ cup EACH sliced scallions AND chopped parsley
1 cup packed fresh arugula
⅓ cup parmesan cheese
3 tablespoon pine nuts
3 tablespoons pesto (homemade
⅓ cup olive oil
2 tablespoons of reserved sun-dried tomato oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
  • In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
  • DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you're ready to serve the salad.
  • ASSEMBLY: When you're ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.

PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PENNE WITH SUN-DRIED TOMATOES AND ARUGULA



Penne with Sun-Dried Tomatoes and Arugula image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Pasta     Tomato     Picnic     Quick & Easy     Dinner     Arugula     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 10

1/4 pound thinly sliced pancetta, finely chopped
1 tablespoon olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 pound penne rigate
1/2 cup grated parmesan plus additional for serving
1/4 cup chopped basil or flat-leaf parsley

Steps:

  • Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
  • Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
  • Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

SWEET CORN AND SUN-DRIED TOMATO SALSA



Sweet Corn and Sun-Dried Tomato Salsa image

Just stir together a few simple ingredients, and you've got a hearty Mediterranean-inspired salsa, perfect with a baguette or some pita chips.

Provided by Inspired Taste

Categories     Condiment

Time 15m

Yield 4

Number Of Ingredients 8

1 can (15.25 oz) whole kernel sweet corn less sodium, drained
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 avocado, pitted, peeled and chopped
2 tablespoons chopped sun-dried tomatoes in oil
2 teaspoons oil from jar of sun-dried tomatoes
2 tablespoons chopped fresh parsley
Juice of 1 lemon
Salt and pepper to taste

Steps:

  • Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes. Drain; rinse with cold water until cool.
  • In medium bowl, gently mix corn, beans, avocado, tomatoes, oil, parsley and lemon juice. Season with salt and pepper. Serve immediately or refrigerate until serving time.

Nutrition Facts : ServingSize 1 Serving

Tips for Making the Best Pasta Salad with Arugula and Sun-Dried Tomatoes

* Choose the right pasta. Short, sturdy pastas like penne, rotini, or fusilli are ideal for pasta salad because they can hold onto the dressing and other ingredients well. * Cook the pasta al dente. This means cooking it until it is just tender but still has a slight bite to it. Overcooked pasta will become mushy and won't hold its shape well in the salad. * Use a flavorful dressing. A good dressing will bring all of the flavors of the salad together. This recipe uses a simple vinaigrette made with olive oil, red wine vinegar, Dijon mustard, salt, and pepper. * Add plenty of fresh vegetables. Arugula, sun-dried tomatoes, and red onion are all great choices for a pasta salad. You can also add other vegetables like bell peppers, zucchini, or cucumbers. * Use high-quality ingredients. The better the ingredients you use, the better your salad will taste. Look for fresh, flavorful vegetables and a good-quality olive oil. * Don't overdress the salad. A little bit of dressing goes a long way. If you add too much, the salad will become soggy and oily. * Serve the salad immediately. Pasta salad is best when it is served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion

This pasta salad with arugula and sun-dried tomatoes is a delicious and refreshing dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover pasta. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household.

Related Topics