Can I say yum!!! This salad was the perfect side dish for a summer bbq. I used Quinoa Penne which added some extra nutrients and made it gluten-free!
Yields 6 servings.
3 cups of arugula
1 package Quinoa Penne
1/2 cup sliced kalamata olives
1/2 cup crumbled feta cheese
3 tbsp sun dried tomatoes, diced
For the dressing:
3 tbsp olive oil
5-10 fresh basil leaves, chopped
1 tbsp feta brine
1 tbsp red wine vinegar
salt and pepper to taste
1) Cook pasta according to package. Set aside.
2) Combine arugula, olives, and sun dried tomatoes in a large bowl.
3) Combine the ingredients for the dressing in a small bowl.
4) Pour the salad dressing onto the salad. Top with feta and serve!