Greek Penne Pasta

1 package (12 ounces) whole wheat penne pasta 1 bunch arugula (1/2 pound), stemmed and roughly chopped (I usually use fresh spinach) 4 plum tomatoes, chopped 4 oz feta cheese, crumbled 1/2 cup pitted kalamata olives, rinsed (I leave them out. Yuck!) 10 fresh basil or mint leaves 1 t. balsamic vinegar 2 T. olive oil salt and pepper to taste Cook the penne according to package directions. Meanwhile, soak the arugula in a bowl of cold water for a few minutes to clean it thoroughly, then drain. In a large serving bowl, combine the arugula, tomatoes, feta cheese, olives, basil or mint leaves, vinegar and oil. When the pasta is done, drain it and toss it with the ingredients in the bowl. Season with salt and pepper and serve warm. 8 servings Next >