Tomato, Arugula, and Parmesan Pasta Salad

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

My Italian American friend is very self-conscious about his height, or
lack thereof. So I always steer clear of the subject. One day he and I
went to lunch at a sub shop. "I'll take the Italian," he said to the guy
behind the counter. "Salami, Provolone, and peppers."

"Do you want a full hero or a small one?" came the reply.

"Ah... gimme a small," my friend says.

After placing our orders, we took our seats. A few minutes later, my
friend grimaced when we heard, "Small Italian, your order is up!"

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             TODAY'S RECIPE
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If arugula isn't available in your area, you can substitute watercress
or baby spinach in this recipe with excellent results.

Tomato, Arugula, and Parmesan Pasta Salad

6 Tbs (90 ml) olive oil
3 Tbs (45 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
1 lb (450 g) medium shells or other pasta shape, cooked according to package directions, drained, and rinsed under cold water
2 cups (500 ml) small cherry tomatoes
2 cups (500 ml) trimmed arugula
1 green bell pepper (capsicum), cored, seeded, and chopped
1/2 cup (125 ml) small chunks of Parmesan cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) coarsely chopped fresh basil leaves
1/4 cup (60 ml) coarsely chopped fresh parsley

Whisk together the olive oil, vinegar, mustard, salt, and pepper in a
large bowl. Add the remaining ingredients and toss gently to combine.
Serve chilled or at room temperature.
Serves 6 to 8.
Received on Thu Jul 23 19:09:29 2009