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PENNE RIGATE SALAD WITH TOMATO, ARUGULA AND OLIVES

Summer pasta salad, super satisfying and with simple ingredients.

CategoryPasta, Salads

Total Time60 min

DifficultyEasy

Yields3 servings

CuisineItalian

PENNE RIGATE SALAD WITH TOMATO, ARUGULA AND OLIVES

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 cup of Matarazzo's Gluten Free Penne Rigate
  • Water as needed
  • Fresh arugula ½ bundle
  • Dried tomatoes 6 units
  • Black pitted olives 1 bunch
  • Parmesan Cheese 1.76 oz
  • Matarazzo's Extra Virgin Olive Oil as needed
  • Salt to taste
  • Black pepper to taste

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Hydrate the dried tomatoes with boiling water for 15 minutes and let cool.

  2. Wash the arugula and let it dry.

  3. Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.

  4. Cut the olives in halves and the tomatoes in quarters.

  5. Cook the Matarazzo's Penne Rigate following the packaging indications, let it cool in a bowl with water and ice and then strain.

  6. In a salad bowl place the arugula, pasta, tomatoes, olives, and dress with Matarazzo's Extra Virgin Olive Oil. Finish with grated Parmesan. Season with salt and pepper.

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