Penne and Arugula Salad

Penne and Arugula Salad


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This salad is perfect as a main dish or as a side. Its perfect blend of sweet and spicy will keep you coming back for more.

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Chicago, Illinois

Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • 1 tsp. Herbs de Provence
  • 1 garlci clove, minced
  • 3/4 C. extra virgin olive oil
  • 3 Tbs. extra virgin olive oil
  • 1lb. penne pasta
  • 1/4 C. balsamic vinegar
  • 2 Tbs. Dijon mustard
  • 1/2 tsp. salt, plus more for pasta water
  • 1/2 tsp. freshly ground black pepper
  • 1/4 C. chopped fresh basil leaves
  • 1/4 C. chopped fresh parsley leaves
  • 1 C. chopped arugula

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Boil a large pot of salted water. Add the pasta and cook until tender, but still firm to bite. Stir occasionally for about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 tsp.salt, 1/2 tsp. pepper, fresh herbs, and 3/4 C. olive oil. In a large bowl toss the pasta with half of the salad dressing with salt and ground black pepper, as needed. Toss and serve. 


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