Lino's Pasta Salad with Arugula


Olive Oil
Red Wine Vinegar
2-3 large cloves of Garlic finely chopped

Vegetable Suggestions
Thinly sliced Red & Yellow Bell Peppers
Sliced Carrots
Califlower, broken or sliced to bite size
Chick Peas
Black Olives


Cook one pound of you favorite pasta in boiling salted water till al dente.
Chill pasta in cold water immediately to stop from getting soft. Drizzle a small amount of olive oil over cooled pasta to prevent sticking and set aside. Adding the vegetables of your choice will make a salad large enough for a crowd. Make an olive oil and red wine vinegar dressing with 2-3 large cloves of garlic finely chopped, salt, pepper and oregano to taste. If you desire to make this salad the night before , chill tossing occasionally and only add chopped garlic a few hours before serving . Toss in fresh Arugula, as much or as little as desired, just before serving.