Cook the pasta in plenty of salted water until al dente, rinse with cold water and place in a salad bowl. Cut the dried tomatoes and artichoke hearts into small cubes or strips, add a little oil from the tomato jar to the pasta and mix everything well. Wash the rocket, cut into small pieces and add to the pasta together with the diced sheep`s cheese. Stir well and season with salt. In between, rub the parmesan generously into the salad and mix. At the end, add olives (whole or in slices), chopped parsley, walnuts and sunflower seeds to taste, mix everything well and let it steep a little before serving.
Variation: Fresh cocktail tomatoes or Parma ham also taste very good!
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