Mediterranean Pasta Salad

For the pasta salad, cook the fusilli al dente according to package directions, strain, and mix with the oil from the sun-dried tomatoes to prevent sticking – let cool.

Toast the pine nuts without oil until fragrant, put away. Cut the dried tomatoes and prosciutto into fine strips, cut the feta cheese into small cubes, then mix into the cooled pasta.

Mix the dressing with balsamic vinegar, olive oil. Juice of 1/2 lemon, dress the pressed garlic, salt, pepper and Mediterranean spices to taste. Add a dash of water and mix well.

Feel free to season the dressing very strongly, as the pasta will soak up much of the seasoning. Mix the pasta well with the dressing and, at the very end, carefully mix in the arugula leaves.

Sprinkle with pine nuts before serving.

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