John Myers
Ingredients for 4 servings:
- 500 g pasta (mini farfalle)
- 400 g tomatoes
- 1 bunch arugula
- 150 g Parmesan
- ⅛ liter balsamic vinegar, white
- ¼ liter olive oil
- 2 tbsp honey
- 3 cloves garlic
- 1 pinch of chili powder
- Salt and pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
A light and fresh salad that tastes good not only in summer and with grilled food
Cook the pasta in plenty of salted water according to the package instructions. Mix the dressing together by combining the balsamic vinegar, oil, honey, finely chopped garlic, salt, pepper, and chili. Toss the drained, still-warm pasta with half of the dressing and a little (about 2 teaspoons) of the Parmesan cheese. Deseed and dice the tomatoes, and fold them into the cooled pasta. Trim the arugula, remove the stems, and chop into small pieces. Shave or coarsely grate the Parmesan cheese. Fold in the remaining dressing, arugula, and Parmesan cheese just before serving.
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