Vegetarian Italian Pasta Salad with Arugula

This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day.

Step: 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step: 2

Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.

Step: 3

Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.

Step: 4

Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.

Step: 5

Mix in remaining dressing and arugula right before serving.

Per Serving: 407 calories; protein 17.5g; carbohydrates 58.1g; fat 12.8g; cholesterol 17.9mg; sodium 580.5mg.

Fruit salad is morely of the easiest salads to produce . It is high in fibre and water produce . As fruits can make natural sweetness , you can have them for breakfast . The sweetness can will give you more energy for the day and deal with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s exactly where you’ll find the salads that may get weight loss.