5 portions (based on 100 grams of pasta per person)

Ingredients: 500 grams of (spelt) pasta, 500 grams of snack tomatoes (cut in half), 1 jar of sun-dried tomatoes (finely chopped), 2 spring onions (cut into rings), 75 grams of arugula, 1 jar of (vegan) red pesto, salt and pepper.

Optional: roasted sunflower or pumpkin seeds for some extra bite.

Step 1

Cook the pasta according to instructions. Drain and rinse with cold water. Then let it cool thoroughly.

Step 2

Place the snack tomatoes, sun-dried tomatoes, spring onions and arugula in a large bowl and stir carefully.

Step 3

You can now add the pasta and red pesto. Stir well and finish with roasted sunflower or pumpkin seeds and some salt and pepper, if desired.

Step 4

Want to take some salad to work? Then fill your boho tiffin with this salad.

This pasta salad keeps well in the refrigerator. Certainly up to 3 days.