1. Bring a large pot with salted water to a boil and cook the pasta until »al dente« – in my case that took about 9 minutes. Drain the cooked pasta and reserve some of the pasta water. Add the drained pasta to a large bowl and mix with the arugula pesto while still warm. Add a bit of the pasta water as well and mix in so the pesto sticks nicely to the pasta and is distributed evenly. Set aside.

2. While the pasta is cooling down, wash and dry the tomatoes and cut them in half. Clean the spring onion and cut into fine rings. Add together with the mini mozzarella balls to the bowl and mix everything. Wash and dry the arugula, cut larger leaves in half, and add to the bowl as well. Season the salad with salt and pepper (if needed) and drizzle some olive oil on top if you like. You can also sprinkle some toasted pine nuts over the salad and add some Parmesan shavings for decorations before serving.