Pasta with Cherry Tomatoes, Olives and Arugula

This is a fresh, light pasta salad that’s quick to throw together.  The only cooking involved is cooking the pasta. The sauce is an uncooked tomato sauce – kind of like a bruschetta topping for pasta instead of bread.  Olives, garlic and balsamic vinegar keep the sauce from being bland and give it a zingy kick.  It works equally well hot or cold – so dinner tonight and serve it cold for lunch tomorrow.

Pasta with Cherry Tomatoes, Olives and Arugula


Pasta with Cherry Tomatoes, Olives and Arugula

A zingy pasta salad with fresh cherry tomatoes, olives and arugula.

  • Author: Geraldine
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Pasta


  • 1/2 box fusilli pasta (you can use any type of pasta you like)
  • 1 pint cherry tomatoes
  • 1 cup arugula leaves – washed
  • 10 kalamata olives
  • 1 garlic clove
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 1/3 cup feta cheese


  1. Slice cherry tomatoes in half (or quarters if they are large). Add to a bowl.
  2. Roughly chop arugula and olives. Add to tomatoes.
  3. Mince garlic or put through a garlic press. Add garlic, oil and balsamic vinegar to the bowl of tomatoes, arugula and olives.
  4. Let tomato mixture marinate while pasta cooks. Give it a stir every 5 minutes or so.
  5. Bring a large pot of water to boil. Add pasta and cook as per box directions.
  6. Drain pasta and add to the bowl of marinated tomatoes, arugula and olives.
  7. Toss to combine. Sprinkle on feta cheese and slightly toss.

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