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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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40 minMain dishstew potatoes, cool fresh flaked meal, unroasted hazelnuts, Japanese breadcrumbs, unsalted butter, fresh pangasius fillet, French mustard, Cherry tomatoes, fresh parsley, traditional olive oil, vinegar, semi-skimmed milk, cucumber cost,white fish with nut topping, cauliflower puree and salsa -
40 minMain dishvanilla pods, shallot, garlic, celery, poultry feast, salt, White pepper, corn chicken fillets, light red wine, butter or margarine, flour,poached corn chicken with vanilla sauce -
50 minMain dishlean minced pork, chorizo, cinnamon, red point parika, corn grain, tomato cubes, wrap tortillas, hüttenkäse, grated mature cheese, ready-to-eat avocado,Mexican Tortilla cake -
30 minMain dishchicken breast, chicken broth tablet, pine nuts, mango, feta, dried tomato on oil, fresh chives, frozen chives, endive, friséesla, olive oil, shallot, red fruit vinegar, raspberry vinegar, mayonnaise, sour cream, White wine, curry powder, apricot jam, marmalade,chicken salad with mango
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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