Pasta Salad with Arugula

January 15, 2010

Pasta Salad with Arugula

Julie Cohn, Tucson CSA

Use any kind of colorful pasta, (I used a striped squid ink bow tie from TJ Maxx, believe it or not they have some wonderful italian pastas in all shapes and colors.)
Cook up about 4 cups worth of cooked pasta, al dente
Cube an eggplant and sautee in olive oil until cooked through.
Dress the eggplant with about 2/3 cup of tomato sauce ( I used my homemade that I keep on hand, a tomato/garlic/ basil sauce)
Chop up about 1 cup of arugula
Chop some fresh basil to taste
Mix all of the above together, salt to taste, then mix in olive oil (2 teaspoons), pine nuts (about 2 tablespoons.) and crumbled feta (about 1/2 cup)
Serve at room temperature

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