Pasta salad with arugula and sun-dried tomato vinaigrette from The Cook's Illustrated Guide to Grilling and Barbecue: A Practical Guide for the Outdoor Cook by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on June 17, 2019

    Using the sun-dried tomato oil makes for a wonderful fresh tasting dressing for a pasta salad, and the briney olives and peppery arugula make it come alive. Even though I forgot to add the mozzarella, no one missed it. I used Espelt white wine vinegar to taste and seasoned it with sun-dried tomato sea salt. It's a great side dish for rich meat dishes.

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