Recipe by Terri Huggett, Shambhala Mountain chef extraordinaire. Light fare doesn’t have to be light on taste. This lovely little recipe is perfect for those August scorchers when lunch is less about re-fueling and more about refreshing. This recipe will serve a whole family, or store well for days when you really can’t stand the idea of a hot stove. 2 Tbsp. salt 1 lb penne paste (gluten-free if desired) 1/2 cup olive oil, or to taste 12 roma tomatoes, stem removed and cut into 1/2 inch dices 2 cups arugula Zest of 2 lemons, or to taste Salt and pepper, to taste Bring a large pot of water to boil. Add salt and penne pasta and cook until slightly underdone. Drain and run cold water over pasta to cool. Drain well. Place in a large bowl and stir with olive oil. Add tomatoes, arugula, lemon zest, lemon juice and stir to mix. Add salt and paper to taste. Serve chilled or at room temperature. Serves eight.