Italian pasta salad with arugula

Ingredients for 10 servings:

• 100 g pine nuts
• 325 ml balsamic vinegar bianco
• 1 tsp brown sugar
• ½ tsp salt
• 1 pack of ready-made salad dressing mix (Salatkrönung Paprika)
• 1 tbsp honey
• 1 pinch of garlic powder
• 1 pinch(s) paprika powder
• 1 lemon(s), the juice
• 1 tbsp orange juice
• 6 tbsp olive oil
• 500g farfalle
• salt water
• 250 g cocktail tomatoes
• 125 g arugula
• 350 g mushrooms, brown

Instructions

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

Pasta salad with arugula, tomatoes, mushrooms and pine nuts

For the dressing, roast the pine nuts with a little olive oil and sugar until golden brown and deglaze with balsamic vinegar. Add the salt, salad dressing, paprika, garlic, lemon juice, honey, and orange juice and simmer for 20 minutes. Now add the remaining oil and bring back to a boil briefly. Cook the pasta in salted water until almost tender (the pasta will continue to cook in the bowl). Cut the tomatoes into eighths and chop the cleaned mushrooms, also cutting the arugula into bite-sized pieces. Drain the pasta and place it in a bowl. Pour the dressing over it while it’s still hot. Let the tomatoes and mushrooms cool after about 10 minutes, then add the arugula as soon as the salad has cooled. The salad should be allowed to marinate for an hour before serving.