Pasta salad with tomato mayo

Ingredients for 2 servings:

• 1 small bunch of arugula
• 60 g olives
• 80 g Serrano ham
• 200 g scamorza (alternatively halloumi)
• 50 g mayonnaise
• 1 tbsp tomato paste
• Milk, 2 – 3 tbsp
• salt and pepper
• 1 pinch(s) of sugar
• 200 g pasta, short
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

With Serrano ham

1. Wash and trim the arugula. Drain the olives and halve them. Cut the Serrano ham into strips and the scamorza into 1 cm thick slices. Mix the mayonnaise, tomato paste, and milk together, and season with salt, pepper, and sugar. 2. Cook the short pasta until al dente. Once cooled, mix with the tomato mayo. Stir in the olives and arugula. 3. Heat oil in a pan over medium heat. Fry the scamorza on both sides until golden brown. Sprinkle the salad with ham strips and serve with the fried scamorza. Per serving: 49 g protein, 65 g fat, 74 g carbohydrates = 1126 kcal (4709 kJ)