Warm pasta salad with soft feta
1.5 litres (6 cups) chicken stock 300 g (10 oz) linguine 1.25 litres (5 cups) baby arugula 1 bunch fresh basil, finely chopped 12 cherry tomatoes, halved 1 red or yellow bell pepper, julienned 300 g (2 cups) feta, diced 2 to 4 cloves garlic, freshly minced 10 ml (2 teaspoons) herbes de Provence 1 red onion, finely minced 60 ml (4 tablespoons) lemon juice 30 ml (2 tablespoons) Herbes salées du Bas-du-Fleuve 125 ml (1/2 cup) mild olive oil Freshly ground salt and pepper In a large saucepan, bring the stock to a boil. Add the pasta and cook until al dente. Meanwhile, combine all other ingredients except the oil in a large bowl. Add in half the oil and toss gently. Drain the pasta over a bowl and set the broth aside for later use. Pour the warm pasta over the vegetables in the mixing bowl and drizzle with the remaining oil. Let stand for 5 minutes so the heat of the pasta lightly cooks the other ingredients. Toss gently with tongs and serve immediately.