No. 1 : Quick Recipe

Pasta Salad with an Italian Twist


  • 3 TB White Wine Vinegar
  • ½ TB Dijon Mustard
  • ½ Tsp Italian Seasoning
  • ½ Tsp EACH Sea Salt and Pepper
  • ¼ Cup Extra Virgin Olive Oil


  • 1 Container (5 OZ) Arugula
  • 1 Cup Pitted Black Olives, halved (your choice of olives)
  • ½ Cup Thinly Sliced *Red Onions
  • 1 Cup Crumbled Feta Cheese
  • 1 Pint Grape Tomatoes, halved
  • 16 OZ Penne Pasta, Whole Wheat if Possible, cooked as package directs (or Gluten Free)

Step One 

For the vinaigrette, add all the ingredients to a small jar and shake well.

Step Two 

Toss together the arugula, olives, onions, feta, tomatoes, and pasta together in a large bowl; season with salt and pepper and add half of the vinaigrette. Toss, adding more vinaigrette as desired.

No. 2 : Kitchen Scoop

​Arugula always reminds me of Italy, because Italians use this delicious leaf in so interesting recipes. Did you know that arugula is called rocket in many parts of Europe because of its spicy taste? Spring is the perfect time for arugula – its in season now, so its especially young and tender. Adding it to a pasta salad like this one, tones down the spiciness and amps up the veggies! What could be better?

No. 3 : Get Creative

If you love red onions – but not the sting, place your sliced onions in a colander and rinse them well under very cold running water. This will remove the sting and leave the delicious flavor!

No. 4 : Cheers!

Antinori Orvieto Classico
Orvieto, Umbria Italy
Around $18.00

This delicious salad that reminds me of Italy pairs beautifully with a wine from Italy, too. This wine is from the region of Umbria in the north central part of Italy is crisp and clean tasting with a medium body and lots of citrus, melon and stone fruit flavors like apricots and peaches. It’s named for the town it is from – not the grapes in the bottle. The main grape variety is Grechetto, a grape that is made into wine all over Umbria It pairs well with salads, veggies and antipasti.

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