Gluten-Free Sweet Potato Penne Pasta Salad

Serving Size:  2-3


9 oz. Pappardelle's Gluten-Free Sweet Potato Penne
1/2 lb. fresh arugula
1/2 lb. heirloom cherry tomatoes, halved
1/2 lb. fresh green beans, sliced
1 cup freshly grated Parmesan cheese
3/4 cup Modena Barrel-Aged Balsamic Vinaigrette (see below)

Modena Barrel-Aged Balsamic Vinaigrette
1/2 cup Bella Sol Modena Barrel-Aged Balsamic
1/4 cup extra virgin olive oil
1/2 teaspoon fresh basil, chopped
1/2 teaspoon fresh garlic, chopped
1/2 teaspoon fresh parsley, chopped
1 teaspoon Dijon mustard
Sea salt & freshly ground pepper, to taste


  1. Cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally, about 8-10 mins. Drain and set pasta aside to cool.
  2. Once pasta is cooled, combine in a large bowl with all other ingredients (except the vinaigrette). Blend, and then toss gently with vinaigrette.
  3. Let stand for at least 1 hour to enhance flavor before serving.