LJWorld.com weblogs Meatless Mondays
Meatless Monday recipe of the week: Tri-color penne pasta salad with arugula, cherry tomatoes, chives and fresh mozzarella
Admittedly, this is more of a “summery feeling” dish, going by just the ingredients and flavor profile.
However, it’s still possible to get very good cherry tomatoes and arugula this time of year, and fresh mozzarella is always a given. If you make it this week, it’ll not only warm you after our recent cold snap, but it’ll probably taste better than if you made it in, say, January.
Serve it with a crusty baguette, maybe some olives and a light soup or salad. You should be able to have dinner on the table in under an hour, no big production needed.
Tri-Color Penne Pasta Salad with Arugula, Cherry Tomatoes, Chives, and Fresh Mozzarella
1 box tri-color penne
6 tbsp olive oil
1 clove garlic
2 cups baby arugula
¼ cup chives
2 balls fresh mozzarella
2 pints (red and yellow) cherry tomatoes
¼ cup Parmigiano cheese
2 tbsp lemon juice
salt to taste
Black pepper to taste
Bring a large pot of water to a boil. Season with salt and cook pasta 1 minute under the required cooking time. Drain and toss with 1 tbsp olive oil, place on sheet tray to cool down. In a small skillet saute garlic in 2 tbsp olive oil until slightly yellow in color, set aside to cool down.
In a large bowl combine, halved cherry tomatoes, minced chives, fresh mozzarella and arugula, season with salt and black pepper. Toss with remaining olive oil, garlic, and lemon juice to combine.
Sprinkle with Parmigiano cheese and toss again. Let it rest for 30 minutes before serving. Serves four.
— Recipe from www.barilla.com