Summary

Ingredients

• 500 g pasta
• 200 g cocktail tomatoes
• 1 bunch rocket
• 1 glass tomato (s), dried, in oil
• 1 small Jar olives
• 1 bag pine nuts
• 50 g parmesan cheese

For the sauce:

• 1 part (s) olive oil
• 2 part (s) oil from the tomatoes
• 1 part / s balsamic vinegar
• some mustard or ketchup
• 1 onion (s), finely chopped
• 1 clove (s) garlic, finely chopped
• salt and pepper

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Instructions

1. Cook the pasta until al dente and let it cool down. Chop up cocktail tomatoes, sun-dried tomatoes and olives and mix with the cooked and cooled noodles.
2. Make a vinaigrette of your own taste from the sauce ingredients and mix with the salad. Pay attention to the intensity of the oil from the jar of sun-dried tomatoes. Also mix the parmesan (best coarsely sliced from the piece) into the salad.
3. It is best to let it steep in the refrigerator for 2-3 hours. Now, if necessary, season again and, if necessary, further refine the ratio of oil and balsamic vinegar.
4. Wash the rocket, chop it roughly and mix it with the salad before serving. Finally, briefly toast the pine nuts in the pan and place on the salad that has already been arranged on the plates. Serve best with fresh ciabatta and a delicious red wine.