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Pasta salad with dried tomatoes and arugula

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Ingredients for 6 servings:

  • 500 g pasta (farfalle)
  • 1 jar tomato(s), dried, pickled in oil
  • 1 bag of sunflower seeds
  • 1 bowl of arugula
  • 4 tbsp Balsamic vinegar, red
  • 3 tbsp oil
  • pepper

Instructions

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

Drain the sun-dried tomatoes and chop them. Roast the sunflower seeds in a pan without adding oil and let cool. Wash and chop the arugula. Cook the pasta according to the package instructions. Then drain and let cool. Combine all ingredients except the arugula in a bowl and mix. Mix the balsamic vinegar with the oil and pepper and drizzle half of it over the salad; let it sit for a while. Just before serving, add the arugula and the remaining sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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