With machine running, gradually add olive oil and blend well. Season with salt and pepper. Can be made ahead and refrigerated. Serve at room temperature. Salad 12 ounces Arugula leaves 1 teaspoon finely chopped garlic 1 medium size red onion, sliced thin 3 tablespoons olive oil 1 tablespoon red wine vinegar salt and fresh ground pepper to taste Clean, trim and dry arugula leaves.
Place leaves in salad bowl, add onion slices.
Blend vinegar, oil, garlic, salt and pepper and pour over salad. Toss and blend well. 6 kalamata olives pitted and chopped In large bowl, stir together garlic, tomatoes, arugula. Add salt and pepper to taste, set aside for 20 minutes. Cook pasta according to package directions.