What a perfect dish to serve along side dinners during the summer!



8 ounces short cut pasta, cooked until al dente and drained well.  Place the pasta into a large serving bowl.
1 tablespoon Salado Olive Oil Co. extra virgin olive oil that is tossed with the pasta so the pasta does not stick together.
1/4 cup Salado Olive Oil Basil Olive oil
1 and 1/2 tablespoon fresh lemon juice
1 and 1/2 cups cherry tomatoes that have been cut in half
6-8 ounces fresh mozzarella cheese that has been cut into bite size pieces
2 cups baby arugula
1/2 cup basil leaves that have been torn into bite size pieces
Salt and pepper to taste


Whisk basil oil and lemon juice together
Add tomatoes, arugula, basil leaves and the basil dressing to the pasta and toss well.


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