Author Notes
A summer staple, a life saver when you have no idea what to make and the thought of cooking is just too much. Crumbled feta, fleshy tomatoes, black olives, handfuls of arugula, brightened by a lemony dressing. And, of course, pasta cooked al-dente ! —Charlotte I The Fox + The Knife
Ingredients
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300 grams
pasta ( fusilli, rigatoni, pipe rigate, or cellentani)
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2
large tomatoes
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2 cups
arugula
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12
black olives, chopped
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200 grams
feta cheese, crumbled
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4 tablespoons
olive oil
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4
lemon juice
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salt & pepper, to taste
Directions
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Cook the pasta to al-dente in large pot of salted boiling water. Drain and rinse.
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In a large mixing bowl, place the crumbled feta, the diced tomatoes, the chopped olives. Add the pasta.
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Make the dressing : stir together the olive oil and the lemon juice. Add salt and pepper to taste. Pour the dressing on the salad and mix well.
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Right before serving, add the arugula, so it will stay crunchy. Mix and serve !
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