12 ounces whole-wheat casarecce or gemelli pasta
3 tablespoons balsamic vinegar
1 small clove garlic, grated
¾ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground pepper
¼ cup extra-virgin olive oil
2 cups cherry tomatoes, halved
1 large heirloom tomato, chopped
1 cup pearl-size or baby fresh mozzarella balls (about 6 ounces)
3 ounces salami, sliced into thin strips
1 cup coarsely chopped fresh basil, plus more for garnish
¼ cup sliced shallot
2 cups baby arugula
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Rinse with cool water, drain and set aside.
Whisk vinegar, garlic, oregano, salt and pepper in a large bowl. Whisk in oil in a slow, steady stream until emulsified.
Add cherry tomatoes, chopped tomato, mozzarella, salami, basil and shallot to the bowl; toss to coat. Add the pasta and arugula and toss again. Garnish with basil, if desired.
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