Summary

Ingredients

• 500 g noodles (e.. fusilli, macaroni chips, heart noodles, etc.)
• 100 g sheep cheese
• 150 g tomato (s), dried in oil
• 100 g rocket or lamb`s lettuce
• 100 g pine nuts
• 8 tablespoon olive oil
• 8 tablespoon rapeseed oil
• 8 tablespoon vinegar, (cherry vinegar) or 6 white balsamic vinegar and 4 sherry medium
• 1 teaspoon Dijon mustard, grainy
• salt and pepper
• 4 tablespoon sugar, brown

Print Recipe Pin Recipe

Instructions

1. Boil the noodles and chill them in cold water. Cut the sheep`s cheese into cubes, cut the dried tomatoes into strips (save the oil!), Wash the rocket or lamb`s lettuce, shake dry and chop up a little, roast the pine nuts without fat. Put everything in a large bowl.
2. For the dressing, put olive oil, rapeseed oil, cherry vinegar (or balsamic vinegar and sherry), mustard and some oil from the sun-dried tomatoes in a small bowl, stir well and season with salt, pepper and brown sugar.
3. Add the dressing to the pasta salad, mix everything well and let it steep in the refrigerator for at least an hour before serving. Then season again to taste.