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Abbie Jensen Whitton
Italian Pastasalad
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Ingredients
Directions
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Boil the penne in a pan with plenty of boiling water and a little salt in a maximum of twelve minutes until al dente.
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Heat the olive oil in a skillet and press the garlic cloves above it.
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Cut the bell pepper into strips and scoop through it.
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Smother them over medium-high heat covered in five minutes until done.
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Stir in the vinegar and salt and pepper.
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Drain the penne in a colander and transfer it to a bowl.
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Cut the salami into strips and cut the artichoke hearts in four.
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Season the peppers with dressing, salami and artichoke hearts.
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Allow the pasta to cool.
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Cut the mozzarella into cubes and sprinkle the cubes with salt and pepper and scoop them with the arugula through the pasta salad.
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15 minMain dishSpaghetti, salami slices, fennel bulb, young leaf lettuce with arugula, balsamic dressing, roasted peppers (from pot), Eggs, fresh oregano, finely chopped, grated cheese,spaghetti with paprika carbonara
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20 minMain dishthin bacon strips, traditional olive oil, beef strips, dried Provençal herbs, French stir-fry vegetable, garlic, tomato paste, tap water, penne,french pasta dish
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25 minMain dishparisienne white bread, fresh basil, Red onion, tomatoes, olive oil, Red wine vinegar, aubergines, tuna steaks,Italian bread salad with tuna
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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