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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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18 minMain dishcandy cucumber, fresh fresh mint, organic lemon, Organic red onion, tomato frito, smoked paprika, yellow pointed pepper, canned chickpeas, mild olive oil, vega shawarma, flat bread, Greek yoghurt,vegashoarma with cucumber salad and flatbreads
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25 minMain dishbasmati rice, fresh ginger, chicken fillet, chicken broth in pot, tap water, unsalted butter, curry powder, wheat flour, Zonnatura almond for cooking, fresh fresh mint, unroasted almonds, fresh spinach,creamy chicken curry with ginger, almond and mint rice
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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