Cook the pasta and the peeled garlic cloves in plenty of boiling salted water according to package directions, then drain, reserving the garlic for the dressing.
Briefly rinse the pasta and drain well. Wash and halve the cherry tomatoes. Drain the black olives and the mini mozzarella balls as well. Drain the sun-dried tomatoes in oil and cut them into small pieces.
Finely dice the onion and finely chop the garlic from the cooking water. Mix both with the tomato juice, white balsamic vinegar, a little salt, pepper and a pinch of sugar. Whisk in the olive oil and season the dressing to taste. Mix with the pasta, cherry tomatoes, sun-dried tomatoes in oil, mozzarella balls and black olives and let the salad sit for 20 minutes.
Clean the arugula, wash and spin dry. Mix into the pasta salad just before serving.
Note: The arugula is an absolute must! Without it, it’s just a regular pasta salad without being anything special. With the nutty flavor of the arugula, it’s to die for!
Working time approx. 25 minutes
Resting time approx. 20 minutes
Cooking/baking time approx. 10 minutes
Total time approx. 55 minutes
Ingredients for 2 servings:
250 g pasta, (e.g. tortiglioni, rigatoni)
2 garlic clove(s), peeled
200 g cherry tomato(s)
100 g olives, black, pitted
10 ball/s of mini mozzarella
6 tomato(s), dried in oil
125 ml tomato juice
4 tablespoons balsamico bianco (white balsamic vinegar)
6 tablespoons olive oil
1 bunch arugula
some salt and pepper
1 pinch(s) of sugar