Whether you prepare this salad as a side dish or main course, it is the perfect addition to your summer menu! It’s light, flavorful, and quick to throw together. You can keep it vegetarian, grill up some chicken to toss in, or add some crispy bacon. Make it your own and enjoy this chilled salad on a hot day!
Salad Ingredients:
PC: Maria Magee
12oz gluten-free elbow or penne pasta (regular pasta works great, too!)
2 pints grape or cherry tomatoes, halved
5oz baby arugula or baby mixed greens
1/4 cup chopped, fresh basil
1/2 cup crumbled Feta cheese or mozzarella pearls
Grilled chicken or bacon (optional)
Dressing ingredients:
2 cloves minced garlic
1 shallot, diced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp pepper flakes(optional)
Directions:
PC: Maria Magee
Cook pasta according to package directions. Drain, and rinse under cold water. Pour into a large bowl.
Dice garlic and shallots, set them aside in a small bowl that you will use for the dressing.
Chop the basil and tomatoes, add to the large bowl of pasta.
Whisk the vinegar, olive oil, salt, and pepper into the small bowl of garlic and shallots.
Add the arugula and cheese to the pasta mixture.(and the meat if you prefer to add it)
Pour in the dressing and toss until combined.
You can serve this right away or keep it chilled in the fridge for a few hours!
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