Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes

Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes
Photo by Scott Phillips


  • 2 heaping Tbs. drained, thinly sliced oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes, rehydrated in hot water and thinly sliced)
  • ½ cup pitted kalamata olives (16 to 20), quartered (see How to pit olives)
  • 3 Tbs. olive oil
  • Freshly ground black pepper
  • 6 oz. feta cheese, crumbled
  • 1 Tbs. red-wine vinegar
  • 10 fresh basil leaves, cut in a chiffonade
  • + 3 more ingredients
    • ¼ lb. arugula, washed (stem and rip the leaves into smaller pieces if they're large)
    • 1 lb. dried small or medium shells or orecchiette
    • Kosher salt

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 vinega...

View full recipe at Fine Cooking


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