Prep Time
30 min
Cook Time
10 min
Yields
4 - 6 servings
An easy Italian dish ideal for weeknight meals without sacrificing taste or time.
ADVERTISEMENT
ingredients
Vinaigrette
½
cup sun-dried tomatoes
¼
cup orange juice, squeezed (about 1 medium orange)
3
Tbsp extra-virgin olive oil
1
Tbsp apple cider vinegar
½
tsp salt
¼
tsp freshly ground black pepper
Assembly
Salt
1
(8-oz) package gluten-free ancient grain fusilli pasta, such as TruRoots
3
cups chopped baby arugula
¾
cup pitted kalamata olives, chopped
½
cup packed fresh basil leaves, chopped
7
oz fresh mozzarella, cut into ⅓ inch dice
ADVERTISEMENT
directions
Step 1
Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
Step 2
In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
Step 3
In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.