Step 1

Cook pasta according to package directions, al dente (note: I use fusilli and it takes roughly 8-9 minutes until al dente). Drain and rinse with cold water and set aside.

Step 2

Meanwhile, prepare and chop veggies. Add chopped red onion, bell pepper, cherry tomatoes, black olives and arugula to a large bowl.

Step 3

Prepare the dressing by combining all dressing ingredients to a small bowl. Note: I like to use this zester to mince garlic. Stir with a small whisk until smooth.

Step 4

When the noodles are done, add noodles to the large bowl of veggies. Next add the sauce and stir until combined. Serve immediately.

Step 5

This dish makes 6 (1/3-cup) servings. Store in the fridge in an airtight container for 2-3 days.