Ingredients
Scale
For the bruschetta tomatoes:
4 ripe tomatoes on the vine, chopped and seeded
10 large basil leaves, chiffonade, plus some for garnish (I love Gotham Greens Basil)
3 cloves of garlic, minced or pressed through a garlic press
salt and pepper to taste
1 tsp sugar
3 tbl olive oil
For the pasta salad:
- 12 ounces corkscrew pasta or any short pasta type
- 1 cup basil pesto
- 1 1/2 cups bruschetta tomatoes
- 3/4 cups feta cheese
- 3/4 pound pepperoni, cut in half
- 1/2 cup kalamata olives pitted and halved
- 2 cups arugula
Instructions
Combine first 6 ingredients and set aside for a minimum of 20 minutes.
Cook pasta until al dente (about 8-10 minutes). Drain and place in large bowl for mixing and let cool slightly.
Mix in pesto, fresh arugula, bruschetta tomatoes, sliced pepperoni, and feta cheese. Garnish with additional feta and serve!