1 box rotini pasta
8 oz fresh mozzarella
1 small package (about 3.5oz) sun dried tomatoes
1 large handful arugula (about 3-4 oz)
1. Cook pasta according to directions. Drain and rinse with cool water.
2. While pasta is cooking, cut mozzarella and tomatoes (reserve two tomatoes for the vinaigrette) into bite sized pieces.
3. In a large bowl combine the cooked pasta, tomatoes, mozzarella and arugula. Drizzle the dressing over and toss to combine. Refrigerate, serve or leave out at room temperature. Enjoy!
*Because the pasta will absorb a lot of the dressing, you may want to double the vinaigrette recipe.