Sun-Dried Tomato Arugula Pasta Salad

Serves 6

(recipe slightly adapted from Appetite for Reduction, by Isa Moskowitz)

For the dressing:

• 1/4 cup sun-dried tomatoes (bought in dried form, not in oil)
• 3 tablespoons walnuts
• 1/2 teaspoon fennel seeds
• 2 tablespoons chopped shallot
• 3/4 cup water
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• a few pinches fresh ground black pepper
• 1/2 teaspoon dried marjoram

Place sun-dried tomatoes in bowl of hot water for 15 minutes to rehydrate. When they are soft, drain and set aside.

Toast the walnuts in a heavy bottomed pan for about 7 minutes over medium heat. Transfer walnuts into a food processor with the fennel seeds until finely chopped. Add the rest of the ingredients, except for the marjoram and puree until relatively smooth. Add the marjoram and pulse a few times to combine. Keep the dressing in a tightly sealed container in the fridge for up to 5 days.

For the pasta salad:

• 8 oz. fusilli pasta
• 1 15 oz. can cannellini beans, drained & rinsed
• 4 cups arugula
• 1 small red onion, chopped
• 1/2 cup roasted red pepper, chopped
• freshly ground pepper
• 1/2 cup toasted walnuts
• 1 recipe sun-dried tomato walnut dressing

Cook the pasta al dente in salted water according the package directions. Drain pasta in a colander and rinse with cold water. Place in the fridge to cool completely. Once pasta has cooled, toss all the ingredients together in a large mixing bowl. Keep chilled until ready to eat.