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Arugula Pasta Salad

Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Salad
Servings: 6


  • 4-6 cups baby arugula
  • 16 oz DeLallo Whole Wheat Penne Rigate’
  • 6 oz. sun dried tomatoes in oil lightly drained
  • 6 oz. artichoke hearts drained
  • 1 cup cherry tomatoes halved
  • Handful fresh basil finely chopped
  • 1/4 cup extra virgin olive oil
  • Salt and white pepper to taste
  • 1 cup feta cheese
  • 3/4 cup fresh parsley roughly chopped


  • Boil pasta in salted water according to package directions for al dente. When pasta is cooked, al dente, set aside and allow it to cool.
  • When pasta has cooled, toss the pasta with baby arugula, sun dried tomatoes, artichoke hearts, tomatoes, basil, feta cheese, oil, and salt and pepper to taste.
  • Refrigerate and serve.


Originally posted MAR 2015