1poundpenne pasta(cooked according to package directions)
2tablespoonsolive oil
3clovesgarlic(minced)
1Large tomato(chopped with seeds and excess liquid removed)
15Large fresh basil leaves(cut into thin strips)
2teaspoonsfresh oregano leaves(stems removed and chopped)
½cupKalamata olives
¼cupred onion(thinly sliced)
½cuppreserved or fresh lemons(chopped)
2cupsfresh arugula
2tablespoonsParmigiano-Reggiano cheese(grated)
3ouncesfeta cheese(cut into small cubes)
VINAIGRETTE
¾cupsextra virgin olive oil
¼cupwhite balsamic vinegar
2tablespoonsfresh lemon juice
1tablespoonDijon mustard
Instructions
To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth.
Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 2 minutes before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat.
In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine.
Cover and refrigerate until ready to serve. Season with salt and pepper to taste before serving.
Notes
Preserved lemons can be purchased here (affiliate link) or use fresh lemons.