A great pasta dish for any occasion:
Make pasta in enough salted water according to package directions, drain, rinse briefly and drain well. Cut tomatoes in half, heat 1 tbsp olive oil and steam tomatoes for 2 min until soft. Rinse arugula and spin dry, chop half coarsely. Crumble Parmesan cheese. Drain mozzarella. Halve and pit olives.
Mix pasta, tomatoes, chopped Parmesan, mozzarella balls, arugula and olives. Stir through sunflower oil or other vegetable oil, balsamic vinegar, olive oil, apple cider vinegar, salt and pepper and fold into the leaf salad.
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