Potluck Spaghetti Salad

• 1 (16 ounce) package spaghetti
• Dressing:
• 4 tablespoons olive oil
• 2 tablespoons balsamic creme (reduced balsamic vinegar)
• 1 clove clove garlic, grated
• 1 pinch salt and freshly ground black pepper to taste
• 4 tomatoes, cubed
• 2 (8 ounce) balls fresh mozzarella cheese, cubed
• 4 ounces sun-dried tomatoes, quartered
• 1 (6 ounce) can pitted Kalamata olives, halved
• 1 (5 ounce) package arugula
• 2 tablespoons freshly shaved Parmesan cheese (optional)

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place into a bowl.
2. Meanwhile, combine olive oil, balsamic creme, garlic, salt, and black pepper in a bowl.
3. Combine cooked spaghetti, tomatoes, mozzarella cheese, sun-dried tomatoes, and olives in a bowl. Pour olive oil dressing on top and mix well. Cover and refrigerate 2 to 3 hours.
4. Mix in arugula right before serving and season with more olive oil, balsamic creme, salt, and pepper. Sprinkle with shaved Parmesan cheese.

dressing, olive oil, balsamic creme, clove garlic, salt, tomatoes, mozzarella cheese, tomatoes, olives, arugula, freshly shaved parmesan cheese

Taken from www.allrecipes.com/recipe/265474/potluck-spaghetti-salad/ (may not work)