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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 dishMihoen, onions, green pepper, surimisticks, sesame oil, Chinese stir fry mix, soy sauce, salted cashew nuts,mihoen with surimi and soy sauce
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30 minMain dishsaffron, chicken broth from tablet, frozen giant prawn, vine tomato, onion, garlic, chorizo sausage, traditional olive oil, risotto rice, fresh green beans, fresh cod fillet, Cherry tomatoes,half-hour paella with fish
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40 minMain dishRed onions, root, olive oil, Italian, oven frites, fries line, mustard, pecans, arugula,roasted vegetables with mustard sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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