This healthy sun dried tomato and arugula pasta is quick, easy, and loaded with whole grain pasta, balsamic vinegar, sun dried tomatoes, garlic, parmesan, feta, arugula, and optional bacon!
- Pine nuts add a GREAT crunch and toasty flavor. Feel free to use another nut like pecans or cashews for a more budget friendly option.
- Rotini. Use whole wheat or protein plus pasta to up the nutritional value. If rotini isn’t your jam, try another shape of pasta!
- Bacon (optional) adds crunch and smokiness. To lighten things up, try turkey bacon! Feel free to omit if you’re looking for a vegetarian option.
- Balsamic vinegar and oil make our dressing for today’s pasta. Very light, yet zippy!
- Sun dried tomatoes. I prefer sun dried tomatoes over fresh, because they’re always in season! Plus, I LOVE the chewy texture and sweet flavor.
- Capers. A little goes a long way. These add a nice brine-y flavor. That being said, feel free to omit if capers aren’t your thing.
- Garlic adds flavor. Add as much or as little as you like!
- Salt and pepper are the only seasonings you need for this flavor bomb of a recipe!
- Shaved parmesan adds a great salty flavor.
- Crumbled feta adds tang and creaminess.
- Baby arugula. I love the pepperiness of arugula and I like the “baby” variety for a more pleasant texture! If you can’t find baby arugula, try roughly chopping “regular” arugula.
How to make sun dried tomato and arugula pasta
- Cook pasta to al dente according to box directions.
- Toast pine nuts on an unlined baking sheet.
- Optional: cook bacon until crispy using desired method (stovetop, oven, or microwave).
- Place toasted pine nuts, cooked pasta, optional bacon, vinegar, oil, tomatoes, capers, garlic, salt, pepper, parmesan, feta, and arugula into a very large bowl. Toss to combine.
- Serve warm, room temperature, or chilled!
What to serve with pasta
- Pear, Blue Cheese, and Candied Pecan Salad
- Whole grain rolls
- To make budget friendly: use toasted cashews or pecans instead of pine nuts
- To make vegetarian: omit bacon (and maybe try adding chickpeas to bulk it up)
- To make vegan: omit bacon, parmesan, and feta (and maybe try adding chickpeas to bulk it up)
- To make gluten free: use gluten free rotini
- To bulk it up, serve with grilled chicken!
How to store
Store completely cooled pasta in a sealed airtight container in the fridge for up to 5 days. Eat leftovers chilled, room temperature, or re-warmed in the microwave. If you’re reheating in the microwave, you may need to add additional salt, cheese, a splash of water, and balsamic vinegar to revive it!
Healthy Sun Dried Tomato and Arugula Pasta
Equipment for this recipe
- 1 (2 oz) bag pine nuts
- 1 (12 - 14 oz) box whole wheat rotini cooked according to package directions
- 6 slices bacon cooked and crumbled (optional)
- 6 tablespoons balsamic vinegar
- 2 tablespoons sun dried tomato oil
- 1 (7 oz) jar sun dried tomatoes drained and diced
- 2 tbsp capers drained
- 2 cloves garlic minced
- salt and pepper to taste (I used 1 teaspoon salt)
- 2 tablespoons shaved parmesan
- 2 tablespoons crumbled feta
- 1 (5 oz) container baby arugula roughly chopped
Toasted Pine Nuts
- Preheat oven to 350 degrees F.
- Place pine nuts onto an unlined baking sheet and bake in preheated oven for 3-5 minutes, or until golden brown. Watch carefully as they burn.
- Place all ingredients into a large bowl.
- Toss to combine.
- Taste and re-season, if necessary.
- Serve warm, room temperature, or chilled.
*Note: Nutrition information is estimated and varies based on products used.