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Garden Rotini with Baby Arugula, Roasted Garlic and Mozzarella

Yield 8 servings


  • 1 package RONZONI HEALTHY HARVEST Rotini, uncooked
  • 1 medium ripe tomato, diced
  • 1 cup (4 ounces) fresh mozzarella, cubed
  • 1 cup packed baby arugula
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup roasted garlic oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves

How to Make It

  1. Cook pasta according to package directions, drain. Toss pasta with olive oil; set aside to cool, occasionally re-tossing. In large bowl, stir together remaining ingredients until well blended. Toss dressing with pasta while slightly warm; serve at room temperature.