Pasta salad à la Dahlitz

Ingredients for 6 servings:

• 500 g pasta (e.g. fusilli, macaroni chips, heart-shaped pasta, etc.)
• 100 g sheep’s cheese
• 150 g tomatoes, dried in oil
• 100 g rocket or lamb’s lettuce
• 100 g pine nuts
• 8 tbsp olive oil
• 8 tbsp rapeseed oil
• 8 tbsp vinegar (cherry vinegar) or 6 tbsp white balsamic vinegar and 4 tbsp medium sherry
• 1 tsp Dijon mustard, grainy
• salt and pepper
• 4 tbsp sugar, brown

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with sheep’s cheese, dried tomatoes and roasted pine nuts

Cook the pasta and rinse with cold water. Dice the feta cheese, slice the sun-dried tomatoes (save the oil!), wash the arugula or lamb’s lettuce, shake it dry, and chop it up a bit, then toast the pine nuts without fat. Place everything in a large bowl. For the dressing, combine the olive oil, rapeseed oil, cherry vinegar (or balsamic and sherry), mustard, and a little oil from the sun-dried tomatoes in a small bowl. Mix well and season with salt, pepper, and brown sugar. Add the dressing to the pasta salad, mix everything well, and let it sit in the refrigerator for at least an hour before serving. Then season again to taste.