Recipe Name Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes Submitted by Ctorr072 Recipe Description Cooking Method: 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. Quantity 0 Quantity Unit 2-3 Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 1 1/8 leaves Arugula, raw 12 ounces feta cheese, crumbled 2 tablespoons red wine vinegar 1 teaspoon black pepper, ground (to taste) 6 3/4 tablespoons basil, fresh chiffonade cut 1 teaspoon kosher salt 3/4 large cups Calamata olives, pitted 4 tablespoons sun-dried tomatoes, oil packed, chopped 32 ounces pasta, orecchiette 6 tablespoons olive oil Steps Sequence Step 1 Traditionally used in Italian side dishes or main dishes depending on the menu. The pasta shells are medium-size with a dry golden texture, green arugula with sun-dried tomatoes allow for a bright and colorful appearance to the dish. The olives will add a hint of freshness and mild spice.