Tuscan pasta salad

Ingredients for 6 servings:

• 600g penne/rigatoni
• 60 ml olive oil
• 1 clove(s) garlic, crushed
• 4 tbsp Balsamic vinegar (white)
• 425 g artichoke hearts from the jar, drained and quartered
• 8 slice(s) ham (prosciutto or country ham), air-dried, finely sliced ​​and chopped
• 80 g tomatoes, dried in oil, drained and thinly sliced
• 15 g basil, fresh, finely picked
• 70 g rocket, cleaned and well drained
• 40 g pine nuts, lightly roasted
• 50 g olives, small black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rigatoni/penne in a large pot of boiling salted water according to the package instructions until “al dente.” Drain thoroughly and transfer to a large salad bowl. Toast the pine nuts in a pan without oil over medium heat for 2-3 minutes until golden brown, then let cool slightly. Whisk together the oil, garlic, and vinegar. Pour the dressing over the warm pasta, fold in, and let cool slightly. Add the artichoke hearts, ham, tomatoes, basil, arugula, pine nuts, and olives. Mix all ingredients well and season with salt and freshly ground black pepper. Preparation time: 20 minutes