|250 g||short pasta (e.g. penne)|
|125 g||cherry tomatoes|
|100 g||sun-dried tomatoes (in oil)|
|150 g||bell peppers (grilled)|
|60 g||pine nuts|
|30 g||Serrano ham|
|20 g||Parmesan cheese|
|4 tbsp||sun-dried tomato oil|
|2 tbsp||balsamic vinegar (white)|
Cook pasta in salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain and leave to cool.
Halve red onion and cut into thin rings. Drain sun-dried tomatoes, saving the oil, and cut into thin strips. Halve cherry tomatoes and cut grilled bell pepper into bite-sized pieces.
Toast pine nuts in a small frying pan until golden.
Combine cooked pasta with onion, cherry tomatoes, bell pepper, sun-dried tomatoes, toasted pine nuts, and arugula. Add sun-dried tomato oil and balsamic vinegar. Season generously with salt and pepper.