Summary

Ingredients

• 250 g fork spahetti
• 150 g cocktail tomatoes
• 30 g rocket
• 1 clove garlic, pressed
• 50 ml balsamic vinegar
• 25 ml olive oil
• 2 tablespoon water, cold
• some salt and pepper

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Instructions

1. First cook the noodles in salted water until they are al dente. Rinse briefly in a colander with cold water and allow to drain. Then put the pasta in a bowl. They should still be a little warm.
2. Mix a marinade from vinegar, oil, water and garlic.
3. Pour over the warm noodles, stir together completely, season with salt and pepper. Wash tomatoes and arugula. Halve the tomatoes and peel the rocket into small pieces. Add both together to the pasta and fold in carefully. Season again and season again if necessary.
4. This summer salad goes well with every barbecue party