Tipi Creek Farm
Shells with Arugula, Feta and Sun-Dried Tomatoes
Arugula is one of the bold vegetables that you either love or hate ; there doesn't seem to be any middle ground. It is a staple salad fixing in Europe and but has been available here for more than a decade. I must admit that I did not like it when I first tasted it but I really enjoy it now.
1/4 lb. arugula, well washed and dried (remove stem and rip leaves into smaller pieces)
6 oz. feta, crumbled
1/2 cup pitted kalamata olives, (16 - 20), quartered
2 heaping tbsp. drained, thinly sliced oil-packed sun-dried tomatoes
1 lb. dried small or medium shells or orecchiette
1 tbsp. red wine vinegar
3 tbsp. olive oil
Freshly ground pepper
10 fresh basil leaves, washed and cut into thin strips
Put the arugula, feta and sun-dried tomatoes in a large bowl. Refrigerate until needed.
Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until just tender. 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 warm or at room temperature adding basil just prior to serving.