John Myers
Pasta Salad with Arugula
The perfect pasta salad with arugula recipe with a picture and simple step-by-step instructions.
- 300 g Penne piccolini
- 70 g Dried tomatoes
- 2 piece Zucchini
- 125 g Arugula
- 60 g Pine nuts
- 125 g Ricotta
- 2 tbsp Olive oil
- 1 tbsp Vinegar
- 1 tsp Mustard
- 1 tsp Agave syrup
- 3 tbsp Basil leaves
- 1 pinch Salt and pepper
- Cook pasta according to package instructions, drain, rinse in cold water. Cut the sun-dried tomatoes into small pieces or strips. Wash the zucchini, halve lengthways and cut into small pieces. Sort out the rocket, wash and spin dry. Cut small. Wash and finely chop the basil leaves.
- Mix the ricotta with oil, vinegar, mustard, honey and 5 tablespoons of water. Fold in the basil leaves and season with salt and pepper. Roast pine nuts in a pan without fat.
- Mix the pasta with the tomatoes, zucchini and rocket. Pour the ricotta dressing over the salad and mix well. Sprinkle with pine nuts.
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