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
Fine Cooking
View Full Recipe
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
Description
You Can Also Substitute baby Spinach For The Arugula In This Greek-inspired Pasta Salad.
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter