Antipasti – pasta salad

Ingredients for 4 servings:

• 200g penne
• 1 small zucchini
• 2 slice(s) ham, Italian, not too lean
• 3 tomatoes, dried, preserved in oil
• 10 black olives, pitted
• 10 large capers (or a few more regular capers)
• salt and pepper
• olive oil
• Balsamic vinegar, white
• 50 g pine nuts
• 1 handful of arugula

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mediterranean salad with grilled food

Cook the pasta al dente. Thinly slice the zucchini and then halve it. Cut the ham into thin strips. Fry the zucchini slices together with the ham and a dash of olive oil in a pan until well browned. In the meantime, finely dice the sun-dried tomatoes and slice the olives and capers. Add to the zucchini and fry briefly. Drain the pasta and toss with the contents of the pan. Season with salt, pepper, and balsamic vinegar. Add olive oil to taste. Let cool and season again before serving. Finely slice the arugula and toast the pine nuts in a pan. Fold the arugula into the salad and sprinkle with the pine nuts.