Italian pasta salad

Ingredients for 8 servings:

• 500 g pasta
• salt water
• ½ jar tomatoes, dried in oil
• ½ pack of arugula
• 250 g cocktail tomatoes
• 250 g feta cheese
• 1 large onion(s), red
• 1 handful of basil
• 1 handful of parsley
• 5 tbsp olive oil
• 5 tbsp balsamic vinegar
• 10 tbsp oil from the sun-dried tomatoes
• 5 tbsp ketchup

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with rocket and dried tomatoes

Cook the pasta in salted water, drain, and let cool. Tip: If you toss the pasta with 1-2 tablespoons of oil (olive or vegetable oil) immediately after draining, it won’t stick together as it cools and will be perfect for further processing. Once the pasta has cooled, cut the cherry tomatoes into fairly small pieces, chop the sun-dried tomatoes quite finely, and add both to the pasta. Don’t throw away the oil! Crumble the feta cheese between your fingers, finely chop the onion, basil leaves, and parsley, and mix in. Now mix the vinaigrette with olive oil, balsamic vinegar, oil from the sun-dried tomatoes, and ketchup, and toss with the salad. Usually, no other seasonings are needed. Wash the arugula, chop it coarsely or leave it whole, if desired, and only toss it into the salad just before serving.