1/2 pound cavatappi (or similar short-shaped pasta)
1/2 pound cherry tomatoes, washed and halved
2 ounces Kalamata olives, halved
2 ounces sun-dried tomato, julienned
1/3 cup basil leaves, washed and chopped
2 cups rinsed arugula leaves (packed)
1 cup Ciliegene (6 oz.) or fresh mozzarella, 1/2 inch dice
Salt and fresh ground black pepper, to taste
1/2 cup balsamic salad dressing
1 ounce shaved parmesan cheese
In a large pot of salted, boiling water, cook the pasta according to package directions. Drain and rinse under cold water to cool.
In a large mixing bowl, add all ingredients except the dressing and shaved parmesan. Toss well to blend and season to taste with salt and pepper. Cover and keep in refrigerator an hour or until thoroughly chilled.
Just before serving, plate the salad and drizzle with dressing to taste. Garnish with shaved parmesan and adjust seasonings if necessary.