📝 About This Recipe
Transport your senses to the Italian coastline with this vibrant pasta salad that balances the intense, concentrated sweetness of sun-dried tomatoes with the salty punch of cured olives. This dish is a masterclass in pantry staples, elevated by a bright lemon-herb vinaigrette and the peppery crunch of fresh arugula. Perfect for al fresco lunches or as a sophisticated side for your next summer gathering, it’s a versatile crowd-pleaser that only gets better as the flavors meld.
🥗 Ingredients
The Pasta Base
- 1 pound Penne Rigate (dried, high-quality durum wheat pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
- 2 cups Baby Arugula (loosely packed)
The Mediterranean Medley
- 3/4 cup Sun-dried Tomatoes (oil-packed, drained and julienned)
- 1/2 cup Kalamata Olives (pitted and halved lengthwise)
- 1/4 cup Red Onion (very finely diced)
- 3 tablespoons Pine Nuts (lightly toasted until golden)
- 1/2 cup Feta Cheese (crumbled into chunks)
- 1/2 cup Fresh Basil (torn or chiffonade)
Zesty Herb Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (use the oil from the sun-dried tomato jar for extra flavor)
- 3 tablespoons Red Wine Vinegar
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-6 quarts) to a rolling boil over high heat. Add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
Add the penne rigate to the boiling water and stir immediately to prevent sticking. Cook for 10-12 minutes, or until 'al dente'—firm to the bite but fully cooked through.
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3
While the pasta cooks, toast the pine nuts in a small dry skillet over medium-low heat for 3-5 minutes, tossing frequently until they are fragrant and golden brown. Set aside to cool.
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4
Prepare the vinaigrette by whisking together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, honey, and black pepper in a small bowl until emulsified.
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5
Drain the sun-dried tomatoes, reserving the oil if you wish to use it in the dressing. Slice the tomatoes into thin strips (julienne).
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6
Once the pasta is finished, drain it in a colander. Rinse briefly with cool water to stop the cooking process and remove excess starch, then shake well to remove all water.
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7
Transfer the warm pasta to a large mixing bowl. Drizzle half of the vinaigrette over the pasta and toss to coat; this allows the pasta to absorb the flavors as it cools.
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8
Add the sliced sun-dried tomatoes, halved kalamata olives, and finely diced red onion to the bowl. Toss gently to combine.
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9
Allow the mixture to sit for at least 15 minutes at room temperature to let the flavors marry.
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10
Just before serving, add the fresh baby arugula, crumbled feta cheese, and torn basil leaves. Tossing the greens at the end prevents them from wilting too much.
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11
Drizzle the remaining vinaigrette over the salad and give it one final, gentle toss.
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12
Garnish with the toasted pine nuts and an extra crack of black pepper. Serve at room temperature for the best flavor profile.
💡 Chef's Tips
Always cook your pasta in heavily salted water; it's your only chance to season the pasta itself. If the sun-dried tomatoes are too chewy, soak them in hot water for 5 minutes before slicing. For a milder onion flavor, soak the diced red onions in ice water for 10 minutes, then drain before adding to the salad. Use 'Penne Rigate' (the ones with ridges) rather than smooth penne, as the ridges hold the dressing and herbs much better. If making ahead, keep the arugula and feta separate and add them right before serving to maintain texture.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Rosé to complement the acidity of the tomatoes. Serve alongside grilled lemon-herb chicken skewers or pan-seared sea bass. Accompany with a side of warm, crusty focaccia bread to soak up any leftover dressing. For a vegetarian feast, serve with roasted bell peppers and marinated artichoke hearts. A bowl of fresh seasonal berries makes for a light, refreshing dessert after this savory meal.