Spinach pasta salad

Ingredients for 4 servings:

• 250 g pasta
• 80 g spinach, fresh, cleaned
• ½ bunch arugula
• 100 g feta cheese made from sheep’s milk
• 1 tbsp balsamic vinegar
• 3 tbsp vinegar (raspberry vinegar)
• 1 garlic clove(s), crushed
• 2 tsp honey
• 2 tsp mustard, hot
• 1 tsp salt
• 4 tbsp water
• 6 tbsp olive oil
• Pepper, freshly ground
• some walnuts
• n. B. Mixed herbs (parsley, thyme, lovage, celery)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the pasta al dente according to the package instructions, then drain and let cool. Place the pasta in a large bowl. In the meantime, trim, wash and spin dry the spinach, then cut into bite-sized pieces. Mix a dressing from balsamic vinegar, raspberry vinegar, honey, mustard, salt, water, olive oil and garlic. Pour half of it over the pasta and let it sit for a while. Meanwhile, sort the arugula, wash and spin dry, then cut it into bite-sized pieces. Briefly roast the walnuts in a pan without fat and let cool. Now add the spinach and arugula to the pasta. Crumble in the feta cheese. Add the remaining dressing and mix everything well. Garnish with fresh pepper, the herbs and the walnuts and serve immediately.