John Myers
Ingredients for 4 servings:
- 500 g pasta, e.g. B. Mini Farfalle
- 1 point arugula
- 250 g cherry tomatoes
- 1 pack of feta cheese
- 1 pack of pine nuts or salad seed mix
- ½ jar tomatoes, dried in oil
- 140 ml olive oil
- 6 tbsp balsamic vinegar, lighter
- 2 tsp, heaped basil pesto
- 2 tsp mustard
- 2 tsp honey
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
A must at any party!
Cook the pasta according to the instructions and then rinse in cold water. Wash the arugula and cut it in half if necessary (depending on its size). Halve the tomatoes. Dice the feta, toast the pine nuts, and finely chop the sun-dried tomatoes. For the dressing, combine olive oil, vinegar, pesto, mustard, honey, salt, and pepper to taste. I shake everything together in a screw-top jar. Mix the pasta, dressing, feta, seeds, and sun-dried tomatoes together and let it sit. Fold in the tomatoes and arugula before serving. The salad can also be prepared the night before.
Facebook Comments