| 500 g | penne |
| 50 g | pine nuts |
| 200 g | cherry tomatoes |
| 100 g | arugula |
| 125 g | mozzarella cheese |
| 130 g | red pesto |
| salt |
Toast pine nuts in a frying pan and set aside. Cook penne according to package instructions and set aside to cool down for approx. 1 hr.
Halve or quarter the cherry tomatoes. To prepare the arugula, cut off and discard any long stems. Finely dice the mozzarella cheese.
Combine all ingredients and serve immediately. If you want to prepare the pasta salad ahead but serve it later, add three quarters of the pesto and only add the rest and the arugula just before serving.
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