While on a recent trip to Europe, my boyfriend's sister made this amazing pasta salad for us several times – once while in Italy, and it felt extremely authentic!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | box | penne pasta, cooked according to package instructions | ||
| 2 | cups | arugula, loosely packed | ||
| 1 | 6-ounce can | olives, sliced | ||
| 1 | jar (about 8 ounces) | sun-dried tomatoes in olive oil | ||
| ½ | red onion, diced | |||
| 1 | 14-ounce can | artichoke hearts (optional), packaged in water | ||
| Sauce: | ||||
| 3 | tablespoons | ketchup | ||
| 1 | tablespoon | extra virgin olive oil | ||
| 1 | (small) clove | garlic, minced | ||
| salt, to taste |
Instructions
- Pasta:
- Cook pasta according to package directions. Drain and pour into a large bowl.
- Into the bowl: add washed arugula, olives, sun-dried tomatoes (including the oil it is preserved in), diced onion, and artichoke hearts (cut the hearts into smaller pieces first). Mix.
- Sauce:
- In a separate bowl: add ketchup, olive oil, and minced garlic. Stir until well mixed. Add sauce to the pasta mixture and stir until evenly mixed.
- Add salt to taste and serve.
Prep Time: 30 minutes Serving Size: 8 servings
