Barilla® Tri-Color Penne

Pasta Salad with Arugula, Cherry Tomatoes & Fresh Mozzarella

Blue Box Penne

Made with

Barilla Penne

  • Prep
  • Cook
  • Skill

  • 539
  • 23g
    Total Fat
  • 63g
    Total Carbohydrate
  • 20g
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Ingredients for 6 people       

  • 1 box Barilla® Tri-Color Penne
  • 6 tablespoons olive oil
  • 1 clove garlic
  • 2 cups baby arugula
  • ¼ cup chives
  • 2 balls fresh mozzarella2 pints (red and yellow) cherry tomatoes
  • ¼ cup Parmigiano-Reggiano cheese
  • 2 tablespoons lemon juice
  • salt to taste
  • black pepper to taste black pepper to taste


  • Bring a large pot of water to a boil.
  • Season with salt and cook pasta 1 minute under the required cooking time.
  • Drain and toss with 1 tablespoon olive oil, place on sheet tray to cool down.
  • In a small skillet saute garlic in 2 tablespoons olive oil until slightly yellow in color, set aside to cool down.
  • In a large bowl combine, halved cherry tomatoes, minced chives, fresh mozzarella and arugula, season with salt and black pepper.
  • Toss with remaining olive oil, garlic, and lemon juice to combine.
  • Sprinkle with Parmigiano cheese and toss again.
  • Let it rest for 30 minutes before serving.
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