Pasta Salad with Tomatoes and Arugula

Cook the pasta in plenty of salted water until al dente.

Drain the pasta and let it cool completely.

Wash the cherry tomatoes and cut them in half. Wash the arugula and shake dry.

Wash the spring onion and slice the light-green part into thin rings.

Whisk together the vinegar with sour cream, salt, pepper and sugar until smooth.

Place the cooled pasta with the tomatoes, arugula and spring onions in a bowl, pour over the dressing and mix well. Finally, adjust seasoning to taste.