Serves 8 to 10 as a side dish
1/2 pound rotelli, penne, orzo, bowties or whatever shape you like for pasta salad
1/2 cup balsamic vinegar
6 tablespoons extra virgin olive oil
3/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
1 1/2 to 2 pounds mixed summer vegetables, grilled to taste, cooled and cut into bite-sized chunks
2 cups arugula leaves
1/4 cup toasted pine nuts
Cook the pasta according to package directions in well-salted water. While the pasta is cooking, whisk together the balsamic vinegar, olive oil, salt and pepper. Drain the pasta and transfer it to a large bowl. Toss the warm pasta with about half of the dressing, then set aside to cool.
Once the pasta has cooled, gently toss in the grilled vegetables, arugula and pine nuts. Add more dressing, salt and pepper to taste.