Mediterranean Pasta Salad
Pasta Salad - 1 pound penne pasta, cooked according to the package instructions and cooled * 2 tbsp olive oil * 3 cloves garlic, peeled and minced * 1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid removed * 12-15 large fresh basil leaves, washed, dried and cut into thin strips * 2 tsp fresh oregano, stems removed and chopped * ½ cup Kalamata olives * ¼ red onion, thinly sliced * ½ cup fresh or preserved organic lemon, chopped into small chunks with rinds * 2 cups fresh arugula * 2 tbsp Parmigiano-Reggiano cheese, freshly grated * 3 oz. block feta cheese, cut into equal sized chunks
Vinaigrette - ¾ cup extra virgin olive oil * ¼ cup white balsamic vinegar * 2 tbsp fresh lemon juice * 1 tbsp Dijon mustard * salt and pepper, to taste
To make the vinaigrette, place the olive oil, vinegar, lemon juice, and mustard into a small bowl and whisk together until smooth. Season with salt and pepper and set aside. Add the olive oil and garlic to a cold pan and set the heat to medium high. Sauté for approximately 2 minutes before adding in the chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat. Place the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons into a large mixing bowl and combine. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve. Enjoy!