Mediterranean pasta salad

Ingredients for 4 servings:

• 500 g penne (pasta)
• 50 g pine nuts
• 750 g cherry tomatoes (preferably colored ones, i.e. green, yellow, red, but normal red ones will also work)
• 100 g Parmesan or Grana, (fresh in one piece)
• 150 g arugula
• 500 g artichoke hearts (from the can = 2 cans)
• 4 cloves garlic
• 6 tbsp olive oil
• 3 tsp balsamic vinegar
• 1 jar olives
• herbal salt
• oregano
• Basil, fresh
• Pepper, ground

Instructions

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

Cook the penne al dente (about 11 minutes), drain, and let cool. Remove the artichoke hearts from the can, rinse with water, and let drain. Halve the cherry tomatoes and place them in a large salad bowl. Toast the pine nuts in a pan with two tablespoons of olive oil and add them to the bowl with the olive oil. Largely grate the Grana (or Parmesan) cheese into the bowl. Add the drained artichoke hearts and olives to the bowl. Finely chop the garlic and add it. Add the remaining olive oil, balsamic vinegar, and seasonings (amount according to taste) to the remaining ingredients in the bowl and mix everything thoroughly. The pasta should still be slightly warm at this point; this enhances the flavor, as the seasonings will blend better. Wash the arugula, spin dry, and set aside. Let the salad sit for about 30 to 60 minutes before eating, stirring occasionally. Just before serving, stir the arugula into the salad and stir well again. Great for parties (the salad is ALWAYS gone) or as a main course for the whole family.