Alberto`s Pasta Fredda
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g pasta, colored mussels
- 150 g olives, black, pitted
- 1 glass mushrooms, small ones (chanterelles or similar)
- 50 g walnuts, peeled
- 50 g bell pepper (s), roasted
- 50 g artichoke hearts soaked in oil
- 10 cherry tomato (s)
- 1 chicken breasts
- 1 tablespoon capers
- 1 sprig rosemary
- 1 bunch parsley, smooth
- 1 tablespoon mustard, medium hot
- 1 tablespoon mayonnaise
- 1 lemon (s)
- 100 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pasta fredda is the Italian name for cold pasta and is used for all types of pasta that are eaten cold. No matter whether they are prepared with tomato sauce, vegetables, salads or simply with olive oil.
- Cook the pasta firm to the bite and let it cool. Cut the chicken breast into strips, fry them with the rosemary and let them cool. Quarter the tomatoes, cut the peppers into strips and chop the artichoke hearts as desired.
- Beat the cucumber stock, mustard, majo and the juice of the lemon with a whisk until everything is homogeneous
- Has become liquid. Season with a pinch of sugar, salt and pepper. Gradually add the oil and keep beating until the sauce is a little creamier.
- Now mix all the ingredients together well and place in the refrigerator for about 30 minutes or more.
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