Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pasta fredda con pomodori secchi e rucola

Cold Pasta Salad with Sun-Dried Tomatoes and Arugula

Name: Cold Pasta Salad with Sun-Dried Tomatoes and Arugula
Yield: Serves two
Ingredients: 4 1/2 oz short pasta (about 130 grams); 1 cup arugula (about 30 grams); 1 tablespoon salt-packed capers, rinsed; 2 1/2 oz sun-dried tomatoes in oil, drained (about 70 grams); 1 3/4 oz black olives (about 50 grams); Salt and black pepper; as needed Extra-virgin olive oil,

Laura Cicutto @ConLaura

Cavallino (VE)

With these hot days, a nice cold pasta dish is always enjoyable.

Laura Cicutto @ConLaura

Cavallino (VE)

With these hot days, a nice cold pasta dish is always enjoyable.

Saved

Ingredients

Serves two

4 1/2 ozshort pasta (about 130 grams)
1 cuparugula (about 30 grams)
1 tablespoonsalt-packed capers, rinsed
2 1/2 ozsun-dried tomatoes in oil, drained (about 70 grams)
1 3/4 ozblack olives (about 50 grams)
Salt and black pepper
as neededExtra-virgin olive oil,

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Steps

1

Cook the pasta. Meanwhile, chop the arugula and the rinsed capers together with a knife. Place them in a bowl with a pinch of salt and mix.
2

Cut the drained sun-dried tomatoes into small pieces and add them to the bowl. Chop the olives and add them to the rest of the ingredients.
3

Drain the pasta and cool it under cold running water. Drain well and add it to the bowl. Cut a garlic clove in half and skewer each piece with a toothpick to make it easy to remove later.
4

Dress with extra-virgin olive oil and a generous grind of black pepper. Cover the bowl with plastic wrap and refrigerate to let the flavors blend. Remove the garlic before serving.