Shells With Arugula, Feta And Sun-Dried Tomatoes

Kosher salt

¼ pound arugula, well washed and dried (stem and rip the leaves into smaller pieces if they're large)

6 ounces feta, crumbled

½ cup pitted kalamata olives (16-20), quartered

2 heaping tablespoons drained, thinly sliced, oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes, rehydrated in hot water and thinly sliced)

1 pound dried small or medium shells or orecchiette

1 tablespoon red-wine vinegar

3 tablespoons olive oil

Freshly ground black pepper

10 fresh basil leaves, cut into thin strips

Bring a large pot of well-salted water to a boil.

Put the arugula, feta, olives and sun-dried tomatoes in a large bowl. Reserve or refrigerate until needed.

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 hot, warm or at room temperature, adding the basil just before serving.

Serves four as a main dish; eight to 10 as a side.

"Fine Cooking Fresh" from the editors and contributors of Fine Cooking (2009 Taunton Press, $19.95)