This is best served at room temperature, right after you make the pasta. We used cooked broccoli in this dish because we had some leftover in the fridge.
Ingredients:
- 8 Ounces dried pasta like Cavatappi or other pasta that has ridges.
- 4 Green onions
- 1/4 Cup kalamata olives, halved
- 1/2 Cup tomatoes cut in bite size pieces
- 1/4 Cup chopped red bell pepper
- 1 Handful of Arugula
- 1/2 Cup cooked broccoli (optional)
- 1 Tablespoon vegetable oil
- 1/2 Teaspoon of fresh thyme, chopped (about 1/4 teaspoon dried)
For the Dressing:
- 3 Tablespoons light oil
- 1 Tablespoon white balsamic vinegar (any vinegar will do)
- 1 Teaspoon Dijon mustard
- Salt & Pepper to taste
Directions:
Mix the dressing in a large mixing bowl and reserve. Cook the pasta to package instructions for al dente.
While the pasta is cooking, trim the green onions, but leave them whole. Brush them with a little oil and grill them on a hot grill pan. If you are using broccoli, do the same just to mark and warm them. Assemble the rest of the ingredients so they are ready to go. When the onions are marked and tender. about 5 minutes, chop them and reserve.
When the pasta is done, drain and add to the mixing bowl with the dressing. Mix well so the warm pasta absorbs the dressing. Add the onions, peppers, tomatoes, thyme and arugula. Toss and serve immediately.
