Pasta salad with peppers, dried tomatoes and pine nuts

Ingredients for 6 servings:

• 500g fusilli
• 2 bell peppers, yellow
• 1 jar of tomatoes, dried in oil, approx. 180 g
• ½ bunch parsley
• 50 g arugula
• 100 g pine nuts
• 6 tbsp olive oil
• 2 tbsp balsamic vinegar, dark
• 2 tbsp balsamic vinegar, lighter
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

simply

Cook the pasta according to the package instructions, drain, and let cool. Remove the seeds and white membranes from the peppers and cut the flesh into large pieces. Place on a baking sheet and grill until the skins turn black. Then place in a plastic bag for a few minutes to make the skins easier to peel off. Drain the tomatoes and pat dry with a kitchen towel. Then chop finely. Remove the parsley and arugula stalks and chop the leaves. Brown the pine nuts in a pan without fat. For the dressing, combine the oil and balsamic vinegar and season with salt, pepper, and paprika. Mix all ingredients, stir in the dressing, and chill the salad for at least 1 hour. You can also add other vegetables, such as olives, zucchini, mushrooms, corn, etc. This salad is great for takeout.