Pasta salad with raspberries and bluefin cheese

Name: pasta salad with raspberries and bluefin cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g farfalle; 1 zucchini; 400 g grated beetroot; 150 g carrot julienne; 75 g Castello blue bluefin cheese; 30 g fresh basil; 100 ml salad dressing blue cheese; 125 g fresh raspberries; 30 g salad pine nuts

Salad with pasta, beetroot, zucchini, carrot julienne, basil, blue veal cheese, raspberries and pine nuts

Ingredients

Directions

Cook the pasta according to the instructions on the package. Drain, rinse under cold running water and drain well.
Meanwhile, grate the zucchini with the coarse grater in the food processor. Do with the beet and the carrot in a large bowl. Crumble the cheese.
Tear the basil into large pieces and add 2/3 of it to the vegetables. Put in the pasta, dressing and blue cheese.
Season with pepper and salt. Divide the raspberries, pine nuts and the rest of the basil over the pasta salad.