As you may have guessed, this isn’t so different from the caprese pasta I made last night. The addition of kalamata olives lends a great brininess.
1 package of rotini tri-color pasta, cooked and drained
Half a package of grape tomatoes, halved
1/3 log of fresh mozzarella, cubed
basil leaves, torn
arugula leaves, torn
1/2 a jar of kalamata olives, the larger ones halved
sherry vinegar
olive oil
salt and pepper
Cook pasta according to package directions – drain and chill.
Make a vinaigrette out of oil and vinegar. Toss pasta with dressing, and remaining ingredients. Chill and serve.
