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🥗 Fresh Pasta Salad with Tomatoes, Mushrooms, and Arugula

430 kcal · 30 min · 4 servings

Ingredients

• 250 g cherry tomatoes
• 150 g white button mushrooms
• 1 bulb fennel
• 4 tbsp white wine vinegar
• 8 tbsp olive oil
• salt
• pepper (from the mill)
• 50 g arugula
• 250 g fusilli rigati or cellentani (twisted, small pasta)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes in half.
3. 3. Clean the mushrooms to remove any dirt.
4. 4. Slice the mushrooms thinly.
5. 5. Clean the fennel.
6. 6. Wash the fennel.
7. 7. Finely chop the fennel.
8. 8. Whisk vinegar, olive oil, salt, and pepper together in a small bowl.
9. 9. Place the tomatoes, mushrooms, and fennel into a large bowl.
10. 10. Pour the dressing mixture over the vegetables.
11. 11. Toss everything well so the vegetables are evenly coated.
12. 12. Let the salad marinate for 30 minutes.
13. 13. Wash the arugula.
14. 14. Remove any wilted or unwanted leaves from the arugula.
15. 15. Dry the arugula using a salad spinner.
16. 16. Chop the arugula into smaller pieces if desired.
17. 17. Bring plenty of water to a boil and add salt.
18. 18. Cook the pasta until al dente (firm to the bite).
19. 19. Drain the pasta.
20. 20. Rinse the pasta with cold water to stop the cooking process.
21. 21. Let the pasta drain well.
22. 22. Add the drained pasta to the marinated vegetable mixture.
23. 23. Gently fold the arugula into the pasta and vegetable mixture.
24. 24. Serve the finished salad in a bowl.

Nutrition per serving

• kcal: 430
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 48 g