Recipe: Light Fresh Italian Pasta Salad
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar, plus more as needed
- 1 small clove garlic, minced
- 1/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1 pound dry cavatappi or other short pasta, such as fusilli or gemelli
- 1 pound fresh bocconcini or ciliegine mozzarella cheese ( bite-size mozzarella balls ), halved or quartered if large
- 1 (8.5-ounce) jar oil-packed sun-dried tomatoes, drained and thinly sliced
- 2 medium tomatoes, cored, seeded, and chopped (about 1 cup)
- 1 (2.5-ounce) can sliced black olives, drained
- 2 cups lightly packed baby arugula
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