1a Summer – Pasta Salad with Honey – Mustard – Dressing

Ingredients for 4 servings:

• 2 small zucchini
• 1 jar tomato(s), dried, pickled in oil (approx. 100 g)
• 100 g pine nuts
• 50 g arugula
• 75 g Parmesan cheese
• 500 g pasta (e.g. bow tie pasta)
• 5 tbsp oil from the sun-dried tomatoes
• 2 tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 2 tsp flower honey, thick
• salt and pepper
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

My favorite salad

Cook the pasta according to the package instructions until al dente, then let it cool. Wash the zucchini, cut into slices or cubes, and fry in a pan with a little olive oil, then let it cool. In the same pan, toast the pine nuts with the remaining olive oil, being careful not to blacken them. Drain the sun-dried tomatoes, reserving the oil for the dressing, and cut them into small strips. Trim the arugula and remove any woody stems. Grate the Parmesan cheese into medium-sized pieces. Combine everything in a large salad bowl. For the dressing, mix the reserved oil from the tomatoes with the balsamic vinegar, mustard, honey, salt, and pepper (this works best in a small container with a lid), and add to the salad. Stir well and serve. Serves 4 as a meal, or 8 as a side dish. Tip: Add 2 teaspoons of pickled peppercorns for a spicy twist.