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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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25 minMain dishbasmati rice, olive oil, shallots, garlic, pork fillets à la minute, chestnut mushrooms, crème fraiche light, garden peas extra fine, basil,lean pig fricassee
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30 minMain dishfresh white asparagus, granulated sugar, low-fat breakfast bacon, traditional olive oil, mashed potatoes à la minute naturel, fresh chives, arugula,grilled asparagus with bacon
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52 minMain dishextra virgin olive oil, basil, garlic, courgettes, hazelnuts, butter, lobsters, tagliatelle, shallots,lobster salad
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35 minMain dishsweet potato, garlic, olive oil, chilled cut leek, dried sage, flour, oat drink, ground nutmeg, unroasted nut mix, dijon mustard,vegan sweet potato-leek dish
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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