Summer Spaghetti Salad
Serves 6

This isn't exactly pasta salad; it's more like salad with some spaghetti in it. The whole-grain pasta is really delicious and it's best when cooked al dente. Serve this warm or cold for an easy summer side dish.

- Jessica Siegel, Registered Dietitian

Ingredients
1 ½ pounds heirloom tomatoes, diced, blemished skin discarded
2 Melissa's organic garlic cloves, thinly sliced
¼ teaspoon salt
¼ teaspoon black pepper
1/4 cup Napa Valley organic olive oil
5 ounces Hodgson Mills organic whole wheat spaghetti with flax seeds
5 ounces organic arugula
3 tablespoons grated imported Reggiano parmesan cheese
2 tablespoons Flanigan Farms pine nuts, lightly toasted

Directions
– Mix the tomatoes and garlic in a medium glass bowl and season with salt and pepper. Toss with olive oil and let stand.
– Cook the pasta according to package directions without salt until al dente, about 7 minutes. Scoop out ¼ cup cooking water, drain spaghetti quickly, place arugula in the cooking pot and add spaghetti back on top. Pour reserved water on top and mix in tomato mixture and parmesan cheese. Toss well and transfer to a serving bowl. Sprinkle with pine nuts and serve.

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