Colorful tomato farfalle salad with arugula

Ingredients for 8 servings:

• 400g farfalle
• 800 g tomatoes
• 160 g tomatoes, dried
• 120 g arugula
• 40 g pine nuts
• 500 ml salad cream (Miracel Whip “olive oil”)
• some sea salt and pepper, mixed, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Cook the farfalle in plenty of boiling, lightly salted water until al dente. Drain, cover, and let cool. Wash, trim, and finely chop the tomatoes (e.g., lengthwise, crosswise, into smaller and larger cubes, or into small slices). Finely dice the sun-dried tomatoes. Wash, trim, spin dry, and roughly chop the arugula. Roast the pine nuts in a pan without adding any fat and then set aside. In a large salad bowl, toss the farfalle with the Miracle Whip. Then carefully fold in the tomatoes, sun-dried tomatoes, and arugula. Season the salad with a little sea salt and a few turns of freshly ground pepper, and sprinkle with the toasted pine nuts.