Sylvia's pasta pesto salad with fresh arugula

Ingredients for 4 servings:

• 500 g pasta
• salt water
• 200 g arugula
• 200 g cocktail tomatoes
• 1 jar pesto
• 3 tbsp olive oil
• 1 pack of ready-made salad dressing mix (garden herbs)
• 150 g Parmesan, sliced
• 2 cloves garlic
• 1 jar olives (herb olives), black, pitted
• 100 g pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

a great summer salad that tastes good and is filling!

First, cook the pasta in salted water until al dente. Drain, rinse briefly in cold water, and set aside in a colander. In a tall mixing bowl, combine the jar of pesto with the olive oil and the garden herb mixture. Thin with oil if desired and add a little balsamic vinegar. Peel and press in the garlic. Pour the sauce over the pasta and mix everything well. Quarter the tomatoes and halve the olives. Add them to the pasta along with the washed arugula. Mix everything thoroughly. Briefly toast the pine nuts in a pan. Arrange the salad on plates, grate the Parmesan cheese over it, and scatter some pine nuts on top. Delicious with grilled meat or simply with fresh baguette.