#935: Penne Fresca Salad

This salad is missing something....something green.  :)  Spinach!  I made this to eat with my lunch this week but I was afraid if I added the spinach it would wilt and I'd end up eating around it and picking it out.  So I made it and took a picture w/out the spinach (mainly because I knew I would eat this and forget to take a picture WITH the spinach).  Hopefully I'll remember tomorrow and I can update this. 
 
Anyhow, this is a pretty good salad.  Well, it's not really a salad, it's more of a pasta salad.  It's still good though.  I didn't think I'd enjoy the sundried tomatoes but it gives it a nice flavor.  I cut down on the olive oil in this and it definitely is a little dry, but that's okay for me.  I will definitely make this again, either for lunch, dinner, or to bring as a side dish to a gathering. 
 
1lb penne or ziti
½ pint container grape tomatoes 
½ cup sun dried tomatoes 
½ lb celingini (small mozzarella balls) 
1 large handful of baby arugula (I intend to use spinach)
½ cup sliced garlic
2 tbsp of olive oil
¼ cup of extra virgin olive oil
salt and pepper to taste

Cook the penne in salted boiling hot water according to package directions making sure that the pasta is al dente. Once the pasta is done cooking rinse in cold water and set aside.
Slice the sundried tomatoes into slivers and cut the celingini in half. Set these aside separately. – In a frying pan add the 2 tbsp of olive oil and heat to medium high.  Add the sliced garlic and cook till it starts to turn somewhat golden. At this point add the sundried tomato slivers and cook for about 1 minute while stirring. Take these immediately off of the burner and transfer the garlic and sundried tomato slivers on to a cool plate to cool.
Once the garlic and sundried tomato slivers are at room temperature mix together with the penne in a large mixing bowl. Add the remaining ingredients and toss all together. Taste and adjust seasoning.