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No. 0076 Italian Free recipe

Whole-Wheat Penne with Cherry Tomatoes and Arugula

Nutty whole-wheat penne is dressed while still warm with garlicky olive oil and a splash of red wine vinegar, then tossed with sweet halved cherry tomatoes and peppery wild arugula. It is a light, weeknight-friendly pasta salad that tastes just as good straight from the fridge the next day.

4.1 from 523 cooks

Whole-wheat penne tossed with halved cherry tomatoes and wild arugula on a glass plate
Photo: Karolina Grabowska www.kaboompics.com on Pexels
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Easy
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Method 5 steps

  1. Cook the penne in well-salted boiling water until al dente, about 11 minutes, then drain and rinse briefly under cool water.

  2. Warm the olive oil with the garlic, mustard seeds and pepper flakes in a small pan over low heat for 2 minutes, until the garlic smells sweet but has not browned.

  3. Pour the warm oil over the pasta in a large bowl, add the vinegar and toss well. Season with salt and pepper.

  4. Fold in the cherry tomatoes and let the salad sit for 10 minutes so the tomatoes release some juice.

  5. Just before serving, add the arugula and toss once more so it wilts only slightly.

Tap a step to mark it done.

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