Pasta Salad with Arugula, Tomatoes, and Mozzarella

Yield: 6 generous servings


1/2 box pasta, small size such as farfalle shown

3 tbsp Flying Olive Garlic, Tuscan Herb, or Flying Olive Single Varietal of Choice, divided

1 clove garlic, minced

2 cups baby arugula, stems removed and torn into bite-sized pieces

¼ cup chives, minced

½ cup fresh mozzarella, cubed, more if desired

2 pints cherry tomatoes, halved, or if large, quartered

¼ cup grated Parmigiano-Reggiano cheese

2 tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

Salts of the Earth* Arrabiata Sea Salt or Little Italy Sea Salt, or sea salt to taste

Freshly ground black pepper to taste


Bring a large pot of water to a boil.

Season with unflavored salt and cook pasta 1 minute under the required cooking time.

Drain and toss with 2 tsp Flying Olive Extra Virgin Olive Oil of Choice. Place on a cookie sheet to cool.

In a small skillet saute garlic in 2 tbsp Flying Olive Extra Virgin Olive Oil of Choice about 1 minute, until slightly yellow in color, set aside to cool.

In a large bowl combine, halved cherry tomatoes, minced chives, mozzarella, and arugula. Season with Salts of the Earth Sea Salt* of choice and black pepper and toss.

In a small bowl, mix the remaining Flying Olive Extra Virgin Olive Oil of Choice and garlic. Whisk in the Flying Olive Sicilian Lemon Balsamic. Add the dressing to the pasta and veggies and toss. Sprinkle with
Parmigiano cheese and toss again.

Chill for 30 minutes before serving.

Submitted by Barb L.

*Available in the Eastgate Store