Pasta Salad With Feta and Arugula

Ingredients:
3/4 lb. gemelli pasta, cooked and drained
1 can cannellini beans, rinsed and drained
3/4 c. crumbled feta
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. Dijon
1 bunch arugula, torn
1/2 small red onion, thinly sliced

Directions:
Cook pasta in salted water until done. Drain and rinse pasta in cold water.
Toss pasta with beans and feta.
Make dressing in a bowl, whisking together oil, vinegar and mustard. Season with salt and pepper.
Serve by tossing salad mixture with dressing, arugula, and onion.

Makes 4 servings. Total time 20 minutes.

Verdict:
It was cool and fairly light. My noodles were a little undercooked for my liking and the beans that I had seemed to be a little hard too. I think I would have liked it more if those two things didn't play a part. I probably won't make it again. I spent a little more on the Arugula than I would like to. I think that that played a part too.