The Experimental Kitchen

• 4 1/2 C chopped tomatoes
• 9 C arugula
• 12 ozs fresh mozzarella, diced
• 3 Tbsp olive oil
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 0.75 lb cooked penne pasta

1. Combine all ingredients. Drizzle oil over salad just before serving.

NOTES & SUBSTITUTIONS: This has always been a favorite of mine. Easy to make and delicious with fresh veggies! Serves approximately 12, but can be stretched by adding more greens.