I love summer time. You can easily whip up a big batch of pasta salad and bring it to the beach, a BBQ or just keep it in the fridge to pick at all week. Eat it for lunch alone or on the side with something off the grill at dinner. 

This tomato and arugula based pasta salad  that I started making a few years ago is a great alternative to mayo based salads, which are delicious but sometimes it’s nice to switch things up from the norm. It’s also a great crowd pleaser since you don’t have to add any dairy if you don’t want to. I usually will mix in parmesan cheese but skip it for a crowd or leave it on the side. 

Tomato & Arugula Balsamic Pasta Salad

• 1/4 cup Balsamic Vinegar
• 1 Lb pasta (penne, rotini, fusili or farfalle are good ones to use)
• 1 pint of cherry tomatoes, quartered (about 2 cups)
• 1/2 cup fresh basil, chopped
• 1/3 cup olive oil
• 2 cloves of garlic, minced
• Salt + Pepper

In a large pot salt water and bring to a boil. Boil your pasta of choice until al dente.

While pasta is boiling combine arugula, garlic, basil and balsamic in a bowl. Mixing and these with the arugula helps it break down and soften a little bit. Once your pasta is cooked and drained, mix in the olive oil, arugula mixture and tomatoes. Season with salt and pepper and chill!

Top with parmesan for serving (optional).