Fusilli salad with dried tomatoes

Ingredients for 8 servings:

• 400 g pasta (fusilli)
• 150 g tomatoes, dried, preserved in oil
• 1 bunch of parsley
• 20 g arugula
• 80 g pine nuts
• 6 tbsp oil (olive oil)
• 2 tbsp vinegar (white wine vinegar)
• 2 tbsp balsamic vinegar
• 2 tbsp balsamic vinegar, white
• 4 tbsp capers
• Salt
• Cayenne pepper
• Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the pasta according to the package instructions in plenty of boiling salted water until al dente. Drain in a colander and let it drain. Remove the tomatoes from the oil, pat dry with kitchen paper, and cut into thin strips. Wash the parsley and arugula and shake dry. Pick the leaves off the parsley, finely chop the parsley leaves and arugula. Toast the pine nuts in a dry pan over low heat until light brown. (Be sure to remove from the pan and set aside afterward; they will continue to toast heavily.) For the vinaigrette, mix the olive oil, white wine vinegar, balsamic vinegar, and white balsamic vinegar with the capers, parsley, and arugula. Season the sauce with salt and cayenne pepper. Mix the fusilli with the sun-dried tomatoes, pine nuts, and the vinaigrette. Chill the pasta salad and let it sit for at least 1 hour. To serve, garnish with shaved Parmesan cheese and arugula, if desired. Parma ham or black olives also go well with it.