Shells With Tomatoes, Arugula and Parmesan |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from my 365 Ways to Cook Pasta Cookbook. This looks like a nice summer pasta salad. Ingredients:
1 lb medium pasta shell |
5 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups small cherry tomatoes, rinsed and stemmed |
1 cup arugula, trimmed and rinsed |
1 green bell pepper, seeded and cut into 1/4 inch pieces |
1/2 cup parmesan cheese, cut into 1/4 inch chunks |
1/4 cup fresh basil, chopped |
1/4 cup fresh parsley, chopped |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook pasta in a large saucepan of boiling salted water until al dente, about 10 minutes; drain.
2. Rinse with cold water and drain again.
3. Whisk the oil, vinegar, lemon juice, salt and pepper to blend; set aside.
4. Combine the pasta, tomatoes, arugula, bell pepper, Parmesan, basil, and parsley; toss to blend.
5. Add dressing and toss again before serving.
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