Rigatoni with Fresh Tomatoes and Arugula

Rigatoni with Fresh Tomatoes and Arugula
Recipe type: entrees
  • ¾ pound rigatoni, cooked until al dente, drained, cooled slightly
  • ¾ cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled, minced
  • ½ cup chopped red onion
  • 8 ripe Roma tomatoes (about 3 pounds), cored and cut into bite-sized pieces
  • 2 cups tightly packed chopped arugula
  • 1 cup grated Parmesan
  1. In a large mixing bowl, whisk together the vinegar and olive oil.
  2. Add the garlic, onion, tomatoes and arugula, then toss to combine.
  3. Add salt & pepper to taste.
  4. Add the cooked pasta to the bowl.
  5. Toss to combine.
  6. Sprinkle on the Parmesan.
  7. Toss again.
  8. Divide into serving portions.