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Recipe

Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes

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Scott Phillips

Servings: eight to ten as a side dish.

You can also substitute baby spinach for the arugula in this Greek-inspired pasta salad.

Ingredients

  • Kosher salt
  • 1/4 lb. arugula, washed (stem and rip the leaves into smaller pieces if they’re large)
  • 6 oz. feta cheese, crumbled
  • 1/2 cup pitted kalamata olives (16 to 20), quartered (see How to pit olives)
  • 2 heaping Tbs. drained, thinly sliced oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes, rehydrated in hot water and thinly sliced)
  • 1 lb. dried small or medium shells or orecchiette
  • 1 Tbs. red-wine vinegar
  • 3 Tbs. olive oil
  • Freshly ground black pepper
  • 10 fresh basil leaves, cut in a chiffonade

Nutritional Information

      Nutritional Sample Size based on ten servings
      Calories (kcal) : 280
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 15
      Sodium (mg): 540
      Carbohydrates (g): 36
      Fiber (g): 1
      Protein (g): 9

Preparation

  • Bring a large pot of well-salted water to a boil. Put the arugula, feta, olives, and sun-dried tomatoes in a large bowl. Reserve or refrigerate until needed.
  • Cook the pasta in the boiling water until it’s just tender, about 9 minutes (follow the package’s instructions). Meanwhile, add the vinegar and oil to the arugula salad, season liberally with salt and pepper, and toss well. Drain the pasta, add it to the salad, and toss. Check the seasonings and serve hot, warm, or at room temperature, adding the basil just before serving.

Reviews

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Reviews

  • grlup | 06/01/2016

    This has been on my list of things to try and I'm sorry it took me so long to get around to making it. This is a perfect warm weather dish and very easy to put together. It can be put together in the amount of time it takes for the pasta to cook. Good flavors. Will definitely add to summer rotation!

  • LArcher | 08/11/2014

    Great way to use fresh Arugula growing in my garden. I used Cavatelli pasta and found that the flavors of all the ingredients were perfect. I thought that the Arugula might overwhelm the salad but when the warm pasta is added to the salad ingredients all the flavors blend and the Arugula seems less zippy. Next time, I might extra salad ingredients to the pasta.

  • Mommyof2angels | 07/14/2014

    This recipe was very quick and easy to prepare and delicious! I substituted baby spinach as my family prefers the taste. The flavors of the Kalamata olives, Sundried tomatoes, Feta cheese and the dressing blend together nicely. Super healthy pasta & green salad. My husband and I especially loved it! I'll definitely make this salad again :)

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