Sun-Dried Tomato Arugula Pasta Salad

Serves 6

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

For the dressing:

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:

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.