Average: 5 (1 vote)
Active time
15 minutes
6 Servings

1 box (14 ounces) tri-color penne

3 tablespoons extra-virgin olive oil, divided

1 clove garlic

2 pints red and yellow cherry tomatoes

¼ cup minced chives

2 small balls fresh mozzarella, chopped

2 cups baby arugula

Salt and pepper to taste

2 tablespoons lemon juice

¼ cup Parmigiano Reggiano cheese


  1. Bring a large pot of water to a boil. Season with salt and cook the pasta 1 minute less than the required cooking time listed in the package directions.
  2. Drain the pasta, return to the pot, toss with 1 tablespoon of the olive oil and turn out onto a baking sheet to cool.
  3. In a small skillet sauté the garlic in 1 tablespoon of olive oil until slightly yellow in color.  Set aside to cool.
  4. In a large bowl combine the halved cherry tomatoes, minced chives, mozzarella, and arugula. Season with salt and pepper. Add the remaining 1 tablespoon of olive oil, garlic, and lemon juice and toss to combine. Add the cooled pasta, sprinkle with the Parmesan, and toss again.
  5. Let the salad sit at room temperature for 30 minutes before serving.

Recipe and photo courtesy of Barilla


Calories: 360
Fat: 12g
Saturated Fat: 4g
Sodium: 480mg
Carbohydrate: 48g
Fiber: 4g
Protein: 14g

Yield: 6 Servings

How'd it Taste?

Onawa Rock
I make this as a hot dinner instead of pasta salad. Just cook all at the same time and don't let it cool. Very tasty, a family favorite and regular on the menu rotation.

Review this Recipe