Pasta salad, hearty, with arugula, tomatoes and Parmesan

Ingredients for 8 servings:

• 500g penne rigate, cooked al dente
• 125 g arugula, washed
• 100 g Parmesan, sliced
• 250 g tomatoes, dried in herb-garlic oil
• 50 g walnuts, coarsely crumbled
• 100 g pine nuts, sunflower and pumpkin seeds (ready mix)
• 6 tbsp olive oil
• 3 tbsp balsamic vinegar
• 3 tbsp maple syrup
• 1 tsp liquid honey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

if you want to delight your guests!

Place the pasta in a large, shallow dish (not a bowl!); arrange the drained arugula on top; sprinkle with the Parmesan shavings. Drain the tomatoes, halve any large pieces if desired, and arrange them on top of the salad. Place the seeds in a dry(!) pan and toast, stirring constantly, until golden brown. Remove from the pan immediately and let cool, then sprinkle over the salad. Shake together the oil, vinegar, syrup, and honey to make a dressing. The pasta salad can be prepared up to this point the day before; drizzle the dressing over the salad just before serving.