Pasta salad with arugula, tomatoes and pine nuts

Ingredients for 1 servings:

• 300 g pasta, e.g. penne
• 1 package of cherry tomatoes
• 1 bag of arugula
• 1 handful of pine nuts, roasted
• 4 tbsp cucumber juice
• 2 tbsp mustard, medium hot
• 1 pinch(s) of sugar
• 1 tsp pesto verde
• 3 tbsp sunflower oil or rapeseed oil
• 1 box of cress

Instructions

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

with delicious cress and mustard dressing

Cook the pasta in salted water. Halve or quarter the cherry tomatoes. Add the pasta, tomatoes, arugula, and pine nuts to a large bowl. Using a food processor, combine the pickle juice from the pickled gherkins with the mustard, pesto, sugar, and oil to make a smooth salad dressing. Adjust the quantities to your liking if necessary. Add the cress. Pour the dressing over the salad. This salad is a huge hit at every barbecue, and there’s rarely any leftover. If you have any leftovers, you can also fry this salad in a pan and garnish it with a little Parmesan cheese. This way, it tastes delicious even warm.