Skip To Content
Home Recipes Browse Recipes Warm Pepper and Arugula Pasta Salad
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 145 g
(Approx. 6 Servings)
Amount Per Serving
Calories 170 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 170 mg 7%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 6 g
Vitamin A 25% • Iron 8%
Vitamin C 150% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Warm Pepper and Arugula Pasta Salad

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

8 Oz H-E-B Macaroni Salad Pasta
2 Tsp Texana Brand Roasted Garlic Infused Olive Oil
1 yellow bell pepper, diced
1 red bell pepper, diced
1/2 medium shallot, diced
1 Pt H-E-B Angel Sweet Tomatoes, cut in quarters
1 cup(s) arugula
1/2 Tsp kosher salt, plus as needed for water to cook pasta
1/2 Tsp fresh cracked black pepper
Check All
Uncheck All
Add to list

Instructions

1
Prepare pasta according to package instructions. Strain pasta and place in large bowl. Stir a teaspoon of olive oil to keep pasta from sticking.
2
Heat a medium non-stick sauté pan over medium-high and add remaining garlic olive oil. Once hot, add chopped peppers, shallot and tomatoes. Cook 2 to 3 minutes or until peppers start to soften slightly and the tomatoes start to release juice.
3
Mix sauteéd vegetables with pasta and fold in arugula. Season with salt and pepper and serve warm.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print