Fresh pasta salad

Last Recipes

Fresh pasta salad

Fresh pasta salad

Number of people

2 organic courgettes, yellow and green

1 beef heart tomato

1 handful of cherry tomatoes

1 clove of garlic

1/2 white onion

1 fresh goat cheese (100 g)

250 g of twists

1 handful of fresh basil


Olive oil

Preparation: 15 min
Cooking time: 10 min
Step 1
Cook the twists al dente with chicken broth and salt, drain and set aside at room temperature.
Step 2
Cut the courgettes into thin slices. The cherry tomatoes in half, the beef heart in cubes.
Step 3
Chop the garlic and half of the onion, squeeze the other half of the onion with a garlic press to recover the pulp.
Step 4
Finely chop the fresh parsley and dice the cheese evenly.
Step 5
Mix everything in a bowl, add the olive oil and the cooled and very dry pasta.
Step 6
Mix well and keep in the fridge for 30 minutes to allow the flavours to develop and mix properly.
Step 7
Get out of the fridge 5 minutes before serving and enjoy!
Author's note
Choose small and organically grown vegetables for their taste and the absence of pesticides in the skin of tomatoes and courgettes.

I add my grain of salt

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