Summer Pasta Salad

• 9 ounces, weight Macaroni
• 1/2 cups Extra Virgin Olive Oil, Divided
• 7 Tablespoons White Wine Vinegar
• 1 teaspoon Salt
• 2 teaspoons Sugar
• 1 teaspoon Ground Pepper
• 5 Tablespoons Water
• 1 bunch Basil, Large
• 9 ounces, weight Mozzarella, Cut Into Small Cubes
• 9 ounces, weight Cherry Tomatoes, Halved Or Quartered
• 9 ounces, weight Button Mushrooms, Finely Sliced
• 1 cup Arugula, Stems Removed And Roughly Chopped
• Roasted Pine Nuts, For Topping (optional)

1. Cook pasta, drain well, place back in the pot and mix with 1 tablespoon of the olive oil. Let cool.
2. Place vinegar, salt, sugar, pepper, remaining olive oil, water and the basil leaves in a food processor and blend until smooth. Pour over pasta, mix well and let sit for 1 or 2 hours.
3. Mix everything together and adjust taste with more salt and pepper and maybe an extra tablespoon of vinegar. You can sprinkle some roasted pine nuts on top if you wish.

macaroni, olive oil, white wine vinegar, salt, sugar, ground pepper, water, basil, weight mozzarella, tomatoes, mushrooms, arugula

Taken from tastykitchen.com/recipes/salads/summer-pasta-salad-4/ (may not work)