Italian pasta salad with arugula and dried tomatoes

Ingredients for 4 servings:

• 500 g pasta
• 200 g cocktail tomatoes
• 1 bunch arugula
• 1 jar dried tomatoes in oil
• 1 small jar of olives
• 1 bag of pine nuts
• 50 g Parmesan
• 1 part olive oil
• 2 parts oil from the tomatoes
• 1 part balsamic vinegar
• some mustard or ketchup
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Cook the pasta al dente and let it cool. Chop the cherry tomatoes, sun-dried tomatoes, and olives and toss them with the cooked and cooled pasta. Make a vinaigrette from the sauce ingredients to your taste and toss it with the salad. Pay attention to the intensity of the oil from the jar of sun-dried tomatoes. Stir the Parmesan cheese (preferably coarsely grated) into the salad. Let it sit in the refrigerator for 2-3 hours. Season again if necessary and further refine the ratio of oil to balsamic vinegar. Wash the arugula, chop it coarsely, and toss it with the salad just before serving. Finally, briefly toast the pine nuts in a pan and add them to the salad, which has already been arranged on plates. Serve with fresh ciabatta and a delicious red wine.