Pasta salad with arugula and sun-dried tomato vinaigrette from The New Best Recipe, All-New Edition with 1,000 Recipes (page 105) by Cook's Illustrated Magazine

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Notes about this recipe

  • Christine on May 14, 2016

    I used this as more of a template than a precise recipe. I had a bunch of arugula that had mostly gone bad, but enough was salvageable to make a single serving of this salad for lunch. I couldn't really scale the recipe down exactly, so I did the amounts to taste. I omitted the olives since I don't like them and used farfalle pasta since that's what I had on hand. I also used dry sun-dried tomatoes with some plain olive oil since I didn't have the jarred kind. Subbed white wine vinegar for red wine vinegar and garlic powder for fresh garlic in the dressing (raw doesn't really agree with me!)

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