1/2cupjarred sun dried tomatoes packed in oil, finely chopped
3/4cupjarred roasted red peppers, finely chopped
1/3cupfresh parsley, finely chopped
Balsamic Dressing:
1/2cupextra virgin olive oil
1/4cupbalsamic vinegar
1-2Tablespoonsred wine vinegar
1/8teaspooncrushed red chili flakes
2Tablespoonsdried basil leaves
1teaspoondried oregano leaves
1/3cupfeta cheese, finely crumbled
1clovegarlic, finely minced
Freshly ground pepper
Salt to taste
When serving:
Baby arugula, baby spinach or baby kale leaves, added before serving.
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Instructions
Cook pasta in salted water to al dente according to package directions. Drain and rinse well with cold water. Drain and set aside.
Meanwhile, chop sun dried tomatoes, roasted red peppers and parsley and place in a large bowl.
Prepare balsamic dressing by combining all ingredients and mixing well. Set aside.
When pasta is cooked, cooled and drained, add to bowl with sun dried tomatoes etc. Pour marinade over and toss well to combine. Season with some freshly ground pepper and salt, to taste. *Mixture may seem a bit liquid at this point, but the pasta will absorb the dressing as it chills.
Cover and refrigerate at least 2 hours. Before serving, add a handful or two of arugula and toss to combine well. Salad will keep in the fridge well for several days.
Notes
Be sure to read the notes and tips above this Recipe Card, for more tips, options, substitutions and variations for this recipe!