Pimiento-Arugula Pasta Salad

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1 (16-oz.) package penne pasta

1/3 cup olive oil

1/4 cup red wine vinegar

1 large shallot, finely chopped

1 garlic clove, minced

2 teaspoon honey

2 (4-oz.) jars or 1 (7-oz.) jar diced or sliced Dromedary® pimientos, drained and rinsed

1/2 cup torn Kalamata olives

4 oz. feta cheese, crumbled

1/3 cup sliced fresh basil

1/2 (4-oz.) package arugula

Prepare pasta according to package directions. Rinse with cold running water; drain well.

Whisk together olive oil and next 4 ingredients in a large bowl; season with salt and pepper to taste. Fold pasta, pimientos, and next 3 ingredients into oil mixture. Cover and chill until ready to serve. Stir in arugula just before serving.

Makes 8 servings

Active: 15 min.

Total: 25 min.

Pimiento-Arugula Pasta Salad