Pasta with Cherry Tomatoes, Olives and Arugula

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


  • 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.