Summary

Ingredients

• 500 g penne (mini)
• 100 g tomato (s), dried, soaked in oil, drained well
• 8 artichoke hearts, pickled
• 100 g olives, black, stone-free, halved
• 50 g pine nuts
• 125 g rocket
• 200 g mushrooms
• 100 g cranberries, sweetened, dried

For the dressing:

• 5 tablespoon balsamic vinegar (crema di balsamic vinegar), or balsamic vinegar and a little sugar
• 5 tablespoon olive oil
• 1 small onion (s), red, finely diced
• 1 tablespoon, leveled mustard
• 2 tablespoon pesto
• salt and pepper

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Instructions

1. Cook the pasta until al dente, drain and set aside.
2. Cut the sun-dried tomatoes into small pieces, cut the artichokes into eighths, halve the olives, roast the pine nuts, cut the rocket into bite-sized pieces and slice the mushrooms and fold them into the pasta together with the cranberries.
3. Prepare a dressing with the remaining ingredients, pour over the salad and mix well.
4. Tastes best when the salad can sit through for an hour or more.