Recipe

Ingredients
2-1/2 cups organic whole wheat penne

1 cup jumbo sun-dried tomatoes

3/4 cup feta cheese

4 handfuls arugula

6 tablespoons Mother Nature Extra Virgin Olive Oil for the dressing

1 clove of garlic for the dressing

3 tbsp organic balsamic vinegar for the dressing

1 tbsp. honey for the dressing

1 tbsp. mustard for the dressing

Salt and pepper to taste

Preparation
1. Cook pasta al dente and let cool

2. Cut the dried tomatoes in half

3. Dice the feta cheese

4. When the pasta is cold, add the other ingredients and the dressing. Mix. and sprinkle with arugula.

Optional: add fresh parmesan cheese.