Photo: Ray Kachatorian
- 1 pound penne pasta
- 1 garlic clove, halved
- 1/3 cup mayonnaise
- 1/2 pound smoked Gouda, cut into 1/4-inch cubes
- 1 (7-ounce) jar sun-dried tomatoes preserved in olive oil, drained and thinly sliced
- 2 cups arugula
Chill: 1 Hour
- 1. Cook pasta in salted boiling water according to package directions. Drain and rinse with cold water.
- 2. Rub a medium nonreactive bowl with garlic halves, and add next 4 ingredients and cooked pasta. Mix well, and chill 1 hour before serving.