Use small, fresh leaves of arugula without any brown spots. If you don’t want to use arugula, use baby spinach leaves.
Pasta Shells with Arugula, Feta and Sun-Dried Tomatoes
1/4 pound fresh arugula, well washed and dried (rip leaves into smaller pieces if they are large), or baby spinach leaves
6 ounces feta cheese, crumbled
1/2 cup pitted kalamata olives, quartered
2 heaping tablespoons drained, sliced, oil-packed sun-dried tomatoes or 8 sun-dried tomatoes rehydrated in hot water, drained and thinly sliced
1 pound dried small or medium pasta shells
1 tablespoon red-wine vinegar
3 tablespoons olive oil
Freshly ground black pepper, to taste
10 fresh basil leaves, cut into strips
Bring large pot of well-salted water to boil. Put the arugula, feta, olives and sun-dried tomatoes into a large bowl. Set aside.
Cook pasta in the boiling water until tender. Meanwhile, add the vinegar and oil to the arugula salad, season liberally with salt and pepper, and toss well. Drain 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.
Makes 4 main-dish servings or 8 side-dish servings.
Source: “Cooking Fresh: The Best of Fine Cooking”