Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 500 g penne riate, cooked al dente
- 125 g rocket, washed
- 100 g parmesan, shaved into shavins
- 250 g tomato (s), dried in herbal arlic oil
- 50 g walnuts, rouhly crumbled
- 100 g pine nuts, sunflower and pumpkin seeds (ready-mixed)
- 6 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 3 tablespoon maple syrup
- 1 teaspoon honey, liquid
Print Recipe
Pin Recipe Instructions
- Put the pasta in a large, flat bowl (not a bowl!); Spread the drained rocket on top; Sprinkle the parmesan shavings on top.
- Drain the tomatoes, cut large pieces in half and spread on the salad.
- Put the kernels in a dry (!) Pan and roast, stirring constantly, until they are golden-brown; Immediately remove from the pan and let cool down, sprinkle over the salad.
- Shake the oil, aceto, syrup and honey into a dressing.
- Up to this point, the pasta salad can be wonderfully prepared the day before; Just before serving, pour the dressing over the salad.
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