Italian pasta salad with arugula and sun-dried tomatoes
Cook the pasta until al dente and allow to cool. Cherry tomatoes, dried tomatoes and olives crush and mix with the cooked and cooled noodles.
From the ingredients make a vinaigrette sauce according to taste and toss with the salad. Attention to the intensity of the oil from the jar eighth dried tomatoes. The Parmesan (roughly planed on top of the piece) also amounts to the salad. Top 2 – let stand for 3 hours in the refrigerator. Well maybe spice up again and if necessary, further refine the ratio of oil and vinegar.
Wash the arugula, coarsely chop and mix just before serving the salad. Last roast the pine nuts in the pan briefly and give up the damage done already on salad plates. To be served with fresh ciabatta bread and a delicious red wine.