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!
|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|
|1||tablespoon||extra virgin olive oil|
|1||(small) clove||garlic, minced|
|salt, to taste|
- 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.
- 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.