Mediterranean pasta salad

Ingredients for 6 servings:

• 500 g pasta, e.g. E.g. Penne Rigate
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 50 g pine nuts
• 1 chili pepper(s)
• 50 g Parmesan
• 50 g arugula
• 150 g shrimp
• e.g. chili powder
• 200 g cocktail tomatoes
• 100 ml olive oil
• salt and pepper
• some lemon juice
• some chili flakes
• e.g. Balsamic vinegar, enough to make about 50 ml with honey
• n. B. Honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with rocket and parmesan

First, cook the pasta in plenty of salted water. In the meantime, prepare the dressing for the pasta. Toss the lukewarm pasta with the dressing. Prepare about 150 ml of dressing. Mix together olive oil, pepper, salt, lemon juice, and a little chili flakes. Top up the remaining 50 ml with balsamic vinegar and honey to your liking (I like it a bit sour). You can adjust the balsamic/honey ratio to suit your taste. Once the pasta is cooked, let it cool slightly until lukewarm and toss with the dressing. Now toast the pine nuts in a pan, briefly sauté the finely chopped bell pepper, chili pepper, and spring onions, and sear the shrimp. Add chili powder, if desired, and mix everything with the pasta once cooled. Now coarsely grate the Parmesan cheese and add it along with the halved or quartered cherry tomatoes. Now let the salad marinate in the refrigerator for a few hours, tossing occasionally. Just before serving, stir in the arugula. A great salad to pair with grilled food.