Pasta with White Beans and Arugula

This year's Fourth of July was a most pleasant day. After Joan prepared a opulent breakfast, we took the morning papers to the porch. After passing a leisurely afternoon, we grilled some ribs that we  purchased at BJ's.

Joan made this salad as a side:

Pasta with White Beans and Arugula

Prep Time: 15 minutes
Start to Finish: 30 minutes
Servings: 8

Ingredients:

1 package (16 oz. ) bow-tie (farfalle) pasta
1 can (19 oz.) cannellini beans, drained, rinsed
1 jar (8.5 oz.) sun-dried tomatoes in oil and herbs, drained, rinsed
1 package (5 oz.) arugula
1 package (4 oz.) crumbled feta cheese (1 cup)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt

Preparation:

1. Cook and drain pasta as directed on package; cover to keep warm.
2. Meanwhile, in large bowl, mix remaining ingredients. Stir in hot cooked pasta until blended.