|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|
- 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.