Recipe courtesy of Michele Urvater
Save Recipe Print
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes or until "al dente." Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra virgin olive oil, rind and juice of a lemon, mustard to taste and season with salt and crushed red pepper.

Mince some garlic, halve or quarter cherry tomatoes and add to bottom of mixing bowl. Cut arugula into chiffonade ( not necessary with watercress). When pasta is done, drain it and return to pasta pot and toss with chiffonade of arugula; add dressing and toss until well combined.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Penne alla Vodka

Recipe courtesy of Ree Drummond

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Roasted Tomatoes

Recipe courtesy of Ina Garten

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Marinated Tomato Salad with Herbs

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories