Campanelle with Tomatoes and Feta

Ingredients

• 8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
• 6 tablespoons extra-virgin olive oil, divided
• 6 green onions, chopped (about 1 cup)
• 3 large garlic cloves, minced
• 1 pint whole cherry tomatoes
• 1 pint whole grape tomatoes
• 5 cups (loosely packed) arugula
• 1 1/2 cups crumbled feta cheese (about 7 ounces)

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