Italian pasta salad with artichokes and dried tomatoes

Ingredients for 6 servings:

• 500g penne
• 80 ml olive oil
• 50 ml balsamic vinegar, dark
• 2 garlic cloves
• 2 jars of artichoke(s), approx. 280 g each
• 200 g tomatoes, dried
• 1 jar olives, black
• 1 pack of arugula, approx. 125 g
• 1 bunch of basil
• 100 g pine nuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Combine the olive oil and balsamic vinegar in a large bowl and press in the two garlic cloves. Cook the pasta according to the package instructions until al dente and add it to the bowl while it’s still hot. Toast the pine nuts in a pan without any fat until they’re nicely browned. Don’t forget to shake the pan regularly, otherwise the nuts will burn. While they’re roasting, drain the olives and artichokes, slice them if desired, and add them to the bowl. Cut the sun-dried tomatoes into small strips and add them. Wash the arugula and basil, shake them dry, chop them, and fold them in. Finally, sprinkle the toasted pine nuts over the salad. We love this salad for grilling. You can also just cook the pasta and toss it in the vinaigrette for a delicious lunchtime version.