John Myers
Ingredients for 8 servings:
- 500 g spiral noodles
- 300 g cocktail tomatoes
- 200 g tomatoes, dried in oil, drained
- 250 g feta cheese
- 2 tbsp pesto, green or red, to taste
- 2 garlic cloves
- 2 tbsp honey, spicy
- some oil
- some balsamic vinegar
- some salt and pepper
- some paprika powder
- 1 pack of herbal mix, frozen, 8 herbs, approx. 50 g
- n. B. Herbs of Provence
- some tomato paste
- 1 bunch arugula
- some Parmesan, in shavings
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes
vegetarian, with pesto, tomato and rocket
First, heat the salted water for the pasta. While the water is heating, wash the tomatoes and halve or quarter them. Then drain the sun-dried tomatoes and cut them into pieces. Alternatively, you can also buy pre-sliced pickled tomatoes. It doesn’t matter if there is still a little oil left on the tomatoes. Roughly dice the feta and then finely chop the garlic cloves. In the meantime, cook the pasta according to the package instructions until al dente. Mix the garlic, pesto, honey, spices, herbs, balsamic vinegar, and oil well in a small bowl. You can now add additional spices, tomato paste, cream, or sour cream to taste. The mixture can be a bit spicy and/or acidic, especially if you are preparing the salad a little in advance of serving. Spread the tomatoes and feta over the pasta. Give it a quick, rough mix, then spoon the dressing over the salad and mix thoroughly. Let the salad marinate in the refrigerator until just before serving. Taste for seasoning before serving and adjust the seasoning if necessary. Spread as much washed arugula as you like on the salad and scatter some Parmesan shavings on top, if you like. Give it a quick toss and the salad is ready to serve. I prefer to make the salad in the morning and serve it the evening before. It’s important that the lettuce in the bowl isn’t too wet so it doesn’t become mushy. If you’re concerned, it’s best to add the Parmesan to the salad a little earlier. I like to use the salad to use up leftovers from the fridge. For example, some spring onions go well in the salad. The same goes for cream or sour cream. A few toasted pine nuts or some fresh chives also go very well.
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