Servings: 8
Prep Time: 15 Min.
Cook Time: 15 Min.

Asiago Chips:
+ 2 c. (8 oz.) finely grated Asiago cheese

Salad:
+ 1 lb. fregola sardo (Italian couscous) pasta
+ 1 Tbsp. salt
+ 2 Tbsp. PLUS 1 c. olive oil
+ 3 oz. piquillo peppers, julienned (1/2 c. from a 6 oz. can)
+ 1 medium seedless cucumber, diced (about 1 1/2 c.)
+ 1 medium red onion, diced (about 1 c.)
+ 1/2 c. chopped fresh Italian parsley
+ 2 tsp. chopped fresh oregano
+ 1 tsp. chopped fresh thyme
+ 6 Tbsp. diced shallots
+ 4 Tbsp. Dijon mustard
+ 4 Tbsp. sherry vinegar
+ 2 Tbsp. red wine vinegar
+ salt and pepper to taste
+ 8 c. baby arugula (4 to 5 oz.)

1. For the Asiago chips, preheat the oven to 300°F. On a nonstick baking sheet, place quarter-sized thin layers of the cheese (about 1 1/2 tsp. each). Bake 10 to 12 min. or until browned and crisp, rotating the pan for even baking. Remove to a paper towel™lined cooling rack.
2. For the salad, bring 3 quarts of water to a boil in a large pot. Add the fregola sardo pasta and salt. Bring to a boil again. Cook 5 to 7 min., or until al dente. Drain and rinse with cold water. Place in a large bowl. Toss with 2 Tbsp. of the olive oil. Add the peppers, cucumber, onion, parsley, oregano, and thyme. Toss; set aside.
3. In a medium bowl, whisk the shallots, mustard, and vinegars. Slowly whisk in the remaining 1 c. of olive oil. Season to taste with salt and pepper. In a medium bowl, toss 1/4 c. of the vinaigrette with the arugula. Toss the remaining vinaigrette with the pasta salad.
4. To serve, spoon the pasta salad onto a large platter, making a well in the center. Arrange the arugula in the center of the pasta. Garnish with Asiago chips.