Pasta salad with arugula and pine nuts in balsamic dressing

Ingredients for 4 servings:

• 200 g pasta (spirelli)
• 50 g pine nuts
• 100 g arugula
• 400 g tomato(s) (cocktail tomatoes)
• 2 small cucumbers (mini cucumbers), alternatively 1 small salad cucumber
• 3 bell peppers (pointed peppers), red, alternatively 2 small normal bell peppers
• 2 balls of mozzarella
• 5 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 garlic clove(s)
• Salt
• pepper

Instructions

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

Cook the pasta in salted water until al dente. Meanwhile, toast the pine nuts in a pan without any fat. Wash and roughly chop the arugula. Finely chop the cherry tomatoes, bell peppers, cucumber, and mozzarella and place them in a bowl. Mix everything together. Mince the garlic clove and add it. Mix with the vinegar and oil, salt, and pepper. After cooking, rinse the pasta and stir in once it’s cooled. Season again generously with salt, pepper, and balsamic vinegar. Scatter the pine nuts over the plates before serving, or simply sprinkle them on the salad at a party. Tip: The salad also tastes great if you roughly chop a few basil leaves and mix them in.