Ingredients

The following ingredients have 5 Servings
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 large clove garlic (minced)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh mint (chopped, or 1 teaspoon dried)
  • 1 tablespoon fresh oregano (chopped, or 1 teaspoon dried)
  • 1 tablespoon fresh parsley (chopped)
  • 8 oz. pasta (I used trottole)
  • 15 oz. canned cannellini beans (drained and rinsed (white kidney beans))
  • 8 oz. fresh tomatoes (chopped into rougly 1/2 inch pieces)
  • 1 cucumber (quartered, seeds removed, and sliced into 1/2 inch thick pieces)
  • 1/2 cup red onion (diced)
  • 2 cups baby arugula (packed)
  • 1/4 cup kalamata olives (roughly chopped)
  • 4 oz. feta cheese (chopped or crumbled)
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • Add all ingredients for dressing to a mason jar or bowl and shake or whisk thoroughly, Set aside.
  • Place chopped tomatoes on a clean kitchen towel or paper towel and blot as dry as you can.
  • Meanwhile, cook pasta according to directions until al dente.
  • Drain the pasta and return to the pot. Mix with 2 tablespoons of the dressing.
  • Add arugula to the hot pasta and stir. Cover and allow arugula to wilt (about 5 minutes). Uncover and allow pasta to cool for another 5 minutes or so.
  • In a large bowl, mix together cooled pasta and arugula mixture, drained and rinsed cannellini beans, patted dry tomatoes, 2 cucumbers, diced red onion (1/2 cup), olives (1/4 cup), and crumbled feta cheese (4 oz.) with remaining vinaigrette in a large bowl. Season to taste with salt and pepper. Serve.