Mediterranean pasta salad with arugula and Parmesan

Ingredients for 10 servings:

• 500 g pasta, e.g. farfalle, rigatoni or other pasta
• 50 g arugula
• 1 small jar of tomatoes, dried in oil, approx. 200 g
• 200 g cherry tomatoes
• 1 package of sheep’s cheese, approx. 200 – 250 g
• 50 g Parmesan, grated
• some salt and pepper
• 1 dashes lemon juice
• 1 small jar of pitted olives, sliced, approx. 160 g
• some olive oil
• 50 g pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Party salad

Cook the pasta according to the package instructions, drain, and let cool slightly. It’s OK to keep it warm, but the cheese shouldn’t melt. While the pasta is cooking, chop the sun-dried tomatoes (I always add the oil from these to the salad), halve the cherry tomatoes, and dice the feta cheese. Wash the arugula and pat dry. Mix everything in a large salad bowl. Add the feta cheese and Parmesan at the very end so they don’t crumble too much during mixing. Season to taste with a little olive oil and lemon juice, salt, and pepper. Perfect as a party salad, or make just half and serve as a main course in the summer.