Penne salad with saveloy

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Penne salad with saveloy

Penne salad with saveloy

Number of people
For the salad:

500 g Rigate penne (pasta)

250 g cherry tomato

250 g Saint Agur (cheese)

1 saveloy (about 250 g)

1 bunch of fresh basil
For the vinaigrette:

6 tablespoons of olive oil

2 tablespoons of vinegar

1 shallot

1 pinch of salt

1 pinch of ground pepper

Preparation: 25 min
Cooking time: 10 min
Step 1
Cook the pasta in boiling salted water for the time indicated on the package.
Step 2
In the meantime, prepare the accompaniment:
Step 3
Dice the Saint Agur and the saveloy, chop the fresh basil, then cut the cherry tomatoes in half.
Step 4
Once your pasta is cooked, drain, then run it 2 min under cold water, and then place it in a bowl.
Step 5
Add a little vinaigrette right away to prevent it from sticking; add cherry tomatoes, saveloy, Saint Agur and basil to your Pene.
Step 6
Add vinaigrette to taste....
Step 7
Step 8
ONE rule: 1 tablespoon of vinegar for 3 of olive oil. For a salad like this, 2 vinegars and 6 of olive oil should be enough. Season with salt and pepper and add 1 finely chopped shallot; serve chilled.
Step 9
Bon appétit!!!!!
Author's note
You can make many variations concerning the accompaniment but respecting this: a vegetable (peppers, cucumber...), an herb (parsley, chives...), a "meat" (ham, turkey breast...) or a "fish" (surimi, smoked salmon...) and a cheese (conté, goat in buchette...)

I add my grain of salt

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