Tomato & Arugula Balsamic Pasta Salad

It really packs in the flavour without taking too much time or many ingredients. At most this takes about 20 minutes to make – the time it takes to boil your (gluten free) pasta + a little extra time to mix it all together.

While your pasta is boiling mix together the simple balsamic dressing:

Olive Oil
Balsamic Vinegar
Basil
Salt & Pepper

Coat your cherry tomatoes in the dressing and set aside to marinate in the fridge until you’re done prepping the pasta. When you’re all ready to go just toss everything together and you’re done!

✔️Simple
✔️Fast
✔️Big on flavour

Simple balsamic pasta salad with fresh cherry tomatoes, arugula and basil in an easy vinaigrette. Serve as a side dish or light meal. | Gluten Free + VeganSave

This balsamic pasta salad is great to serve on hot summer days as sides or light lunchesdinners. Since there’s no dairy in here you don’t have to worry about it spoiling too quickly out in the sun. It keeps well in the fridge for a few days so this could also be a great addition as a side for any meal prep work lunches throughout the week.

Enjoy!

Simple balsamic pasta salad with fresh cherry tomatoes, arugula and basil in an easy vinaigrette. Serve as a side dish or light meal. | Gluten Free + VeganSave

Tomato & Arugula Balsamic Pasta Salad

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Simple balsamic pasta salad with fresh cherry tomatoes, arugula and basil in an easy vinaigrette. Serve as a side dish or light meal. | Gluten Free + Vegan

Course: Salad
Cuisine: Gluten Free, Vegan
Servings: 4 -6 servings
Author: Sarah

Ingredients

  • 1 12 tablespoons sea salt, plus more to taste
  • 1 pound gluten free penne
  • 13 cup + 1 tablespoon | 93 ml olive oil, divided
  • 2 tablespoons | 30 ml balsamic vinegar
  • 14 cup fresh basil, chopped
  • 34 teaspoon freshly ground black pepper
  • 1 cup |150 grams cherry tomatoes, cut in half
  • 2 cups arugularocket
    • Instructions

      Fill large pot of water 23 of the way full and add the salt. Bring the water to a boil and then carefully add in the pasta. Cook the pasta in boiling water until al dente – springy & chewy & not mushy. It should take about 10 minutes. Make sure to stir often. Gluten free pasta likes to clump so you really need to keep it moving to prevent it from sticking together.
      In a small mixing bowl add the 13 cup olive oil, balsamic vinegar, basil, and pepper. Whisk to combine. Add the cherry tomatoes and toss the tomatoes in the oil mixture. Place the bowl in the fridge until ready to use.

      When the pasta is done, drain the boiling water and rinse under cold water to cool it down and keep it from cooking. Drain well.
      Add the pasta to a large bowl and pour the oiltomato mixture over the top. Add the arugula and toss well to combine and coat everything in the dressing.
      Serve cold or at room temperature and enjoy!

      Recipe Notes

      This recipe keeps well for several days in the refrigerator, covered. Serve leftovers warm or chilled. If you want to spruce up leftovers add some fresh arugula before re-serving.