Chef Tee’s Penne Pasta, Potato & Arugula Salad
Serves 4 to 6
Prep time: 10 minutes; cooking time: 30-to-40 minutes

  • 1 lb. small red bliss potatoes
  • 1 lb. small white bliss potatoes
  • 2 cups penne pasta (follow directions on box to cook)
  • 2 cups baby arugula
  • 1 medium tomato, chopped
  • 1 small red onion, thinly sliced
  • 2 Tbsps. elephant garlic, diced
  • ¼ cup olive oil
  • Salt & Pepper to taste


  1. Slice potatoes w/skins into ¼–inch slices.
  2. Place potatoes in large pot of water; water level should be an inch above potatoes.
  3. Bring to a boil; boil approximately 30 minutes; prick w/knife or fork to check for doneness.
  4. Drain; put in large skillet over medium-high heat; add rest of ingredients.
  5. Cook briefly until arugula starts to wilt; serve.