Pasta Salad with Arugula
My all-time favorite pasta salad: Farfalle with mozzarella, sun dried tomatoes, some sunflower seeds and arugula. It’s great as a side dish at a barbecue or on a birthday buffet. I think it tastes best when prepared in the morning and eaten in the evening, because the salad tastes even more intense. If you bring the salad to a party, however, you should add the arugula just before, so that the salad is not too mushy until serving.-Josefine
You need
- 500 g Farfalle
- 1 Glass Dried Tomatoes
- 100 g Arugula
- 2 Mozzarella Cheeses
- Sunflower Seeds
- Olive Oil
- Balsamic Glaze
- Balsamic Vinegar
- Salt, Pepper
Here’s how to do it
- Cook pasta until al dente and drain.
- In the meantime, cut dried tomatoes and mozzarella into small pieces and place in a salad bowl. Add pasta and sunflower seeds and season everything with olive oil, balsamic glaze and balsamic vinegar. If necessary, season with salt and pepper.
- Now carefully pluck the arugula into small pieces and add to the salad just before serving.
- Done!
