Italian spaghetti salad

Ingredients for 4 servings:

• 500 g spaghetti (or pasta in general)
• 250 g tomatoes (cocktail)
• 250 g arugula
• 100 g Parma ham (or good farmer’s ham)
• 50 g cheese (Peccorino)
• olive oil
• Balsamic vinegar
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light and tasty in summer, without mayonnaise

We’re always excited about this recipe because it’s so light and easy, especially in summer, and doesn’t require mayonnaise. The preparation also brings out the flavor of the high-quality ingredients. Cook the pasta according to the package instructions. Meanwhile, wash the arugula and cut it into smaller pieces. Tear or slice the ham into smaller pieces, and wash and halve the tomatoes. Use a vegetable peeler to shave the pecorino (if you have it whole) or grate it. Cut the cooked and cooled pasta into smaller pieces (this is not necessary for short pasta varieties) and then mix it with the prepared ingredients. Season with olive oil, a little balsamic vinegar, salt, and pepper. We only use 2 tablespoons of the oil and balsamic vinegar from the sprayer. Chill the salad; we think it tastes best the next day because it has a chance to marinate. It goes well with ciabatta or baguette and would also be delicious with grilled food.