Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes Recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes

by Tony Rosenfeld
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

You can also substitute baby spinach for the arugula in this Greek-inspired pasta salad. Serves eight to ten as a side dish.

To learn more, read the article:
Tiny Pastas, Big Flavors
See wine pairing for this recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients orecchiette arugula feta more more
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

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.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 280; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 3.5; Protein (g): 9; Monounsaturated Fat (g): 6; Carbohydrates (g): 36; Polyunsaturated Fat (g): 1; Sodium (mg): 540; Cholesterol (mg): 15; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 51 , pp. 43
June 1, 2002

user reviews

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Star Star Star Star Star by sittapygmaea, 9/27/2010A favorite of my family, and great hot weather dinner. Fast, easy, super-savory and a nice mix of light and rich. I usually increase all the 'salad' ingredients in proportion to the pasta.
Star Star Star Star Star by mgssts63, 12/30/2007Made it a few times - once for a large family reunion. Received a lot of compliments.