John Myers
Ingredients for 4 servings:
- 500 g pasta, e.g. B. Macaroni
- 1 jar tomatoes, dried in oil
- 1 jar artichoke hearts
- 1 pack of arugula
- 200 g Parmesan
- 50 g olives
- 1 pack of diced feta cheese
- Walnuts
- Sunflower seeds
- Parsley
- Salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Cook the pasta in plenty of salted water until al dente, rinse with cold water, and transfer to a salad bowl. Cut the sun-dried tomatoes and artichoke hearts into small cubes or strips, add to the pasta with a little oil from the tomato jar, and mix well. Wash and chop the arugula, then add to the pasta along with the diced feta cheese. Stir well and season with salt. Grate the Parmesan cheese generously into the salad and toss to coat. Finally, add olives (whole or sliced), chopped parsley, walnuts, and sunflower seeds to taste, mix well, and let stand for a while before serving. Variation: Fresh cherry tomatoes or Parma ham also go very well with this dish!
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