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🍝 Italian Pasta Salad with Pesto and Arugula

575 kcal · 40 min · 4 servings

Ingredients

• 250 g Penne (or other pasta of choice)
• 50 g Pine nuts
• Arugula
• 100 g Tomato(es), dried in oil
• 200 g Mozzarella
• 150 g Parma ham
• Salt and pepper
• 70 ml Extra virgin olive oil
• 3 tbsp Balsamic vinegar, light (or dark, depending on taste)
• 1 Clove(s) of garlic
• 1 tsp Pesto
• 1 tsp Mustard
• 1 tsp Honey
• Parmesan, freshly grated

Instructions

1. 1. Cook the pasta in salted water until al dente. Follow the instructions on the package.
2. 2. Rinse the cooked pasta immediately with cold water to stop the cooking process.
3. 3. Heat a pan without fat over medium heat.
4. 4. Toast the pine nuts in the pan until they are lightly golden brown.
5. 5. Wash the arugula thoroughly under running water.
6. 6. Dry the arugula well, for example using a salad spinner or kitchen towel.
7. 7. Cut the arugula leaves into smaller pieces.
8. 8. Let the sun-dried tomatoes drain well.
9. 9. Cut the sun-dried tomatoes into small pieces.
10. 10. Cut the mozzarella into small pieces.
11. 11. Cut the Parma ham into small pieces.
12. 12. Put all prepared ingredients into a large bowl.
13. 13. Season the salad with salt and pepper to taste.
14. 14. Put the oil, vinegar, finely chopped or pressed garlic, pesto, mustard, and honey into a small bowl.
15. 15. Mix the ingredients for the sauce in the small bowl well together.
16. 16. Pour the sauce over the salad shortly before serving.
17. 17. Toss the salad well again to distribute the sauce evenly.
18. 18. Garnish the finished salad with grated Parmesan cheese.

Nutrition per serving

• kcal: 575
• Protein: 25 g · Fett/Fat: 35 g · Carbs: 42 g