A travel-related post on our lovely week in southeastern Spain is coming soon. While that’s in the works, here’s a summery pasta salad that I made for a simple late dinner on a warm Spanish night. We enjoyed this with some grilled zucchini and eggplant — and chorizo for F — on the side. It’s great slightly warm or cold for lunch the next day (with the leftover grilled veggies chopped up and mixed in). This pasta salad is a great base for experimentation — you can add or subtract ingredients as you like. Let me know what your favorite combination is!
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Pasta Salad with Tomatoes and Arugula (serves 5-7 generously)
- 1 package (~750g) bow tie pasta (or other pasta of choice)
- to taste: olive oil, salt, pepper
- 200g parmesan/romano/grana padano cheese, finely grated
- 3-4 medium tomatoes, chopped OR 300g cherry tomatoes, halved
- 300g arugula, washed
- Cook the pasta as directed. While the pasta is cooking, chop the tomatoes and place them in a large bowl.
- When the pasta is finished, drain it and add it to the bowl with tomatoes. Add the cheese, a few glugs of olive oil, salt and pepper, then toss until everything is well-combined.
- Add the arugula and toss again.