| | Directions | | Bring salted water to a boil and cook pasta until al dente. Drain water and rinse pasta in cold water, then toss in the olive oil. When pasta has cooled add the remaining ingredients and toss. |
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| Ingredients | | - |  | 8 cups water |
| - | | pinch salt |
| - | | 1 pound pasta |
| - | | 4 teaspoons olive oil |
| - | | 1 teaspoon red wine vinegar |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 cup sliced fresh basil |
| - | | 1/4 cup shredded Parmesan cheese |
| - | | 1 cup cherry tomatoes, cut inch half |
| - | | 2 cloves or teaspoons garlic, chopped |
| - | | 1/2 cup arugula, slightly chopped |
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