Pasta salad, a familiar basic, but with a new flair of robust flavors reminiscent of lunch among the olive groves of Greece.

Greek Pasta Salad

INGREDIENTS

8 Ounces campanelle (trumpets) and farfalle (bow-ties) pasta.

6 Tbsp extra-virgin olive oil
6 green onions, chopped
3 large garlic cloves, minced
1 cup ripe olives, sliced
1 pint whole cherry tomatoes
1 pint grape tomatoes

5 Cups loosely-packed arugula (spinach is a good substitute)
1 1/2 cups crumbled feta cheese (about 7 ounces)

METHOD

Cook pasta according to package directions.

Heat 5 Tbsp olive oil in large, heavy skillet over high heat.

Add green onions, garlic, and all of the tomatoes; saute' until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper to taste. Remember, feta cheese tends to be salty.

Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining olive oil. Toss until arugula begins to wilt.

Season to taste with salt and pepper.

Transfer pasta to serving bowl, sprinkle with feta cheese and ripe olives, and enjoy.

Learn more about this author, Joan Mccord.
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