Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes

Ingredients

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

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