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🍝 Sunny Pasta Salad with Arugula and Mozzarella

585 kcal · 35 min · 4 servings

Ingredients

• 250 g pasta (e.g. Tortiglioni, Rigatoni)
• 2 clove(s) garlic (peeled)
• 200 g cherry tomato(es)
• 100 g olive(s) (black, pitted)
• 10 ball(s) mini-mozzarella
• 1 onion(s)
• 6 tomato(es), dried in oil
• 125 ml tomato juice
• 4 tbsp balsamic (bianco (white balsamic vinegar))
• 6 tbsp olive oil
• 1 bunch arugula
• a little salt and pepper
• 1 pinch(es) sugar

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the pasta and the peeled garlic cloves to the boiling water.
3. 3. Cook the pasta and garlic for exactly the time stated on the package.
4. 4. Drain the water, but keep the cooked garlic for the dressing.
5. 5. Rinse the pasta briefly with cold water.
6. 6. Let the pasta drain well.
7. 7. Wash the cherry tomatoes.
8. 8. Cut the cherry tomatoes in half.
9. 9. Let the black olives drain.
10. 10. Let the small mozzarella balls drain.
11. 11. Take the sun-dried tomatoes out of the oil.
12. 12. Let the sun-dried tomatoes drain.
13. 13. Cut the sun-dried tomatoes into small cubes.
14. 14. Dice the onion finely.
15. 15. Chop the reserved garlic finely.
16. 16. Mix the onion and garlic with the tomato juice.
17. 17. Add the white balsamic vinegar.
18. 18. Season with some salt.
19. 19. Season with pepper.
20. 20. Add a pinch of sugar.
21. 21. Stir in the olive oil.
22. 22. Season the dressing strongly to taste.
23. 23. Mix the dressing with the pasta.
24. 24. Add the cherry tomatoes.
25. 25. Add the sun-dried tomatoes.
26. 26. Add the mozzarella.
27. 27. Add the olives.
28. 28. Let the salad marinate for 20 minutes.
29. 29. Clean the arugula.
30. 30. Wash the arugula.
31. 31. Spin the arugula dry.
32. 32. Mix the arugula into the pasta salad shortly before serving.

Nutrition per serving

• kcal: 585
• Protein: 15 g · Fett/Fat: 30 g · Carbs: 69 g