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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Instructions

1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente ?o tender but not mushy. Drain the pasta in a colander in the sink. Rinse with cold water, then shake off excess water.
2. Meanwhile, put the onions in a small bowl of cold water.
3. Put the tomatoes in a large bowl and season with 1 teaspoon of salt and some pepper. Chop the oregano with the garlic and the remaining 1/2 teaspoon salt. Then use the flat side of the knife to mash and smear the mixture to a coarse paste. Scatter garlic mixture over the tomatoes. Cut the peppers about the same size as the tomatoes, and add to the salad. Drain the onions, pat dry, and add to the tomato mixture. Add the vinegar and olive oil and toss together. Add the drained pasta and toss well. (The salad can be prepared up to this point 2 hours ahead and refrigerated.)
4. Just before serving mix the arugula leaves into the salad, then add the cheese and toss lightly. Taste the salad and season with salt and pepper, to taste. Serve.