Fusilli with Tomato Arugula and Feta
Ingredients
- Kosher salt to taste, plus 1 1/2 teaspoons
- 1 pound fusilli pasta (corkscrews)
- 1/4 red onion, finely chopped (about 1/2 cup)
- 2 large ripe tomatoes (about 1 pound), diced
- Freshly ground black pepper
- 1 tablespoon chopped fresh oregano leaves (about 2 sprigs)
- 1 clove garlic
- 1 red pepper, roasted, peeled, and seeded (see Cook's Note)
- 2 tablespoons white wine vinegar
- 1/3 cup fruity extra-virgin olive oil
- 2 bunches arugula, about 8 ounces, cleaned, stemmed, torn into pieces
- 4 ounces French feta cheese, crumbled (about 1 cup)
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