Shells with Arugula, Feta and Sun-Dried Tomatoes

By á-2053

Ingredients

• Kosher salt
• 1/4 lb. arugula, well washed and dried
• 6 oz. feta, crumbled
• 1/2 cup pitted kalamata olives, quartered
• 2 heaping Tbs. drained, thinly sliced oil-packed sun-dried tomatoes
• 1 lb. small or medium shells or orecchiette
• 1 Tbs. red-wine vinegar
• 3 Tbs. olive oil
• Freshly ground black pepper
• 10 fresh basil leaves cut into thin strips

Preparation

Step 1

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 just tender. Meanwhile, add the vinegar and oil to the arugula salad, season liberally with the salt and pepper, and toss well. Drain the pasta add to the salad and toss. Check seasonings and serve hot, warm or at room temperature, adding the basil just before serving.