Pasta Salad With Arugula, Feta & Sun-Dried Tomatoes

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 lb. arugula, washed (stem and rip the leaves into smaller pieces if they're large)

Freshly ground black pepper

1 lb. dried small or medium shells or orecchiette

3 Tbs. olive oil

6 oz. feta cheese, crumbled

1/2 cup pitted kalamata olives (16 to 20), quartered (see How to pit olives )

1 Tbs. red-wine vinegar

2 heaping Tbs. drained, thinly sliced oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes, rehydrated in hot water and thinly sliced)

10 fresh basil leaves, cut in a chiffonade

Kosher salt

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