Arugula spaghetti salad with tomatoes and feta cheese

Ingredients for 4 servings:

• 5 large tomatoes, ripe
• 3 spring onions
• 125 g arugula
• 1 handful of tomatoes, dried, without oil, soaked
• 2 cm Pepper, yellow
• 100 g Parma ham, cut into strips
• 100 g sheep’s cheese
• 1 garlic clove(s), finely diced
• ½ tsp oregano, dried
• 4 tbsp olive oil
• 1 tbsp Balsamic vinegar, good
• salt and pepper
• 200 g spaghetti, broken into three pieces and cooked
• pine nuts

Instructions

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

delicious as a summer meal, but also for grilling

Dice the tomatoes. Slice the bell peppers into thin strips. Finely chop the spring onions. Slice the dried, soaked tomatoes into strips. Trim, wash, and cut the arugula into thirds. Crumble the feta cheese. Mix all ingredients (including the finely chopped garlic clove, the ham, and the spices) in a large bowl. Rinse the hot spaghetti with cold water (so the arugula doesn’t collapse immediately) and add it to the bowl. Season, toss with olive oil and balsamic vinegar. Let it marinate, and season again before serving. Toasted pine nuts also taste good. The spiciness can be adjusted to your liking. Instead of bell peppers, you can use a pinch or half a teaspoon of sambal oelek. The amount of garlic can also be increased.