John Myers
Ingredients for 4 servings:
- 400 g pasta (preferably farfalle)
- 1 jar tomatoes, dried in oil
- 200 g cooked salami or mushrooms
- 1 bunch arugula
- ½ bowl of cocktail tomatoes
- Balsamic vinegar
- e.g. basil, frozen, or other Italian herbs
- possibly salt
- 50 g pine nuts
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
With dried tomatoes, arugula and salami (or mushrooms for the vegetarian/vegan version)
Cook the pasta in salted water until al dente. Dice the salami and fry in a pan without fat. Cut the sun-dried tomatoes into small pieces. Cut the fresh cherry tomatoes into eighths. Mix the pasta, basil, and the prepared ingredients together. Season with the oil from the sun-dried tomatoes and the balsamic vinegar. Trim the arugula and chop it up a little. Just before serving, stir it into the salad and season with salt if desired. Toast the pine nuts in a pan without fat and stir into the salad. The salad can be served lukewarm or cold (refrigerate for about 2 hours). A delicious barbecue side dish or a small main course in summer. As a substitute for salami (vegetarian version) or as a complement, you can add fresh mushrooms, sliced and fried in a little olive oil.
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