Ingredients
| 1 | 7 oz jar Pastene Sun Dried Tomato Halves | |
| ⅓ - ½ cup | Pastene Pignoli (pine nuts) | |
| 1 cup | walnuts, coarsely chopped | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 2 tsp | Pastene Minced Garlic | |
| 1 ½ tsp | kosher salt, plus more to taste | |
| ½ tsp | freshly ground black pepper, plus more to taste | |
| 16 oz | Pastene Italian Trivella | |
| 2 lbs | ripe tomatoes | |
| 2 Tbsp | fresh lemon juice | |
| 1 cup | fresh basil, torn | |
| 1 cup | fresh baby arugula leaves |
Directions
- Drain the oil from the sun dried tomato jar into a large pot. Coarsely chop the sun dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Remove contents to a large bowl, then stir in the garlic and ½ teaspoon each salt and pepper.
- Fill the same large pot with water and bring to a boil. Season water with salt, add the pasta and cook until just pasta al dente. Drain the pasta.
- Coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine.
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature or refrigerate, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, add salt to taste, lemon juice and red wine vinegar.
- Add in the greens and serve.
