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🍝 Fresh Pasta Salad with Arugula and Sun-Dried Tomatoes

450 kcal · 40 min · 4 servings

Ingredients

• 500 g pasta
• 200 g cherry tomatoes
• 1 bunch arugula
• 1 jar tomato(s), dried in oil (ge)
• 1 small jar olives
• 1 bag pine nuts
• 50 g parmesan
• 1 part/e olive oil
• 2 part/e oil (from the tomatoes)
• 1 part/e balsamic vinegar
• some mustard (or ketchup)
• 1 onion(s) (finely chopped)
• 1 clove(s) of garlic (finely chopped)
• salt and pepper

Instructions

1. 1. Cook the pasta in salted water until al dente (still slightly firm in the center).
2. 2. Drain the pasta and let it cool down completely.
3. 3. Wash the cherry tomatoes and cut them into small pieces.
4. 4. Also chop the dried tomatoes and olives into small pieces.
5. 5. Mix the cooled pasta with the cut tomatoes and olives in a large bowl.
6. 6. Whisk the dressing ingredients together to form a vinaigrette.
7. 7. Pour the vinaigrette over the pasta salad and stir everything well.
8. 8. Pay attention to how much oil from the dried tomatoes ends up in the salad, and adjust the amount if necessary.
9. 9. Grate the Parmesan roughly from the block and mix it into the salad.
10. 10. Place the salad in the refrigerator for two to three hours to let the flavors meld.
11. 11. Take the salad out of the refrigerator and taste it.
12. 12. Season to taste if necessary and adjust the ratio of oil and balsamic vinegar to your liking.
13. 13. Wash the arugula thoroughly and dry it.
14. 14. Roughly chop the arugula.
15. 15. Fold in the arugula just before serving.
16. 16. Toast the pine nuts briefly in a dry pan until fragrant.
17. 17. Plate the salad.
18. 18. Sprinkle the toasted pine nuts over the plated salad.
19. 19. Serve the salad with fresh ciabatta bread and a good red wine.

Nutrition per serving

• kcal: 450
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 47 g