INGREDIENTS
4 cups
baby arugula
16 oz
DeLallo Whole Wheat Penne Rigate’
6 oz
sun dried tomatoes in oil (not drained)
6 oz
artichoke hearts, drained
1 cup
cherry tomatoes, halved
fresh basil, finely chopped
1/2 cup
extra virgin olive oil
Salt and white pepper
1 cup
feta cheese