Summary

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

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Instructions

1. Put the pasta in a large, flat bowl (not a bowl!); Spread the drained rocket on top; Sprinkle the parmesan shavings on top.
2. Drain the tomatoes, cut large pieces in half and spread on the salad.
3. 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.
4. Shake the oil, aceto, syrup and honey into a dressing.
5. Up to this point, the pasta salad can be wonderfully prepared the day before; Just before serving, pour the dressing over the salad.