Vegetarian Italian Pasta Salad with Arugula

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 407 Calories

Ingredients

• 4 tablespoons olive oil
• 3 tablespoons maple syrup
• 4 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• sea salt and freshly ground black pepper to taste
• 4 cups arugula
• 1 (8 ounce) package fresh mozzarella cheese, cubed
• 2 cloves garlic, grated
• 5 tomatoes, chopped
• 1 (16 ounce) box penne pasta
• 1 (15 ounce) can artichoke hearts, well drained and quartered
• ½ bunch basil, chopped

Recipe Instructions

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.