Calabrese Pasta Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g pasta, variety your choice
- 1 glass pesto Calabrese
- 1 packet cheese (shepherd`s cheese)
- 1 packet salami (fire)
- 4 bell peppers, green, yellow, red, orange
- 2 zucchini
- 2 medium onion (s)
- 2 cloves garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions, pour it into a colander and rinse with cold water. Then mix with the pesto while still hot in a large bowl.
- Cut the onions very finely and sauté in oil until translucent. Chop the zucchini and peppers and add to the onions. Salt the vegetables, pepper if necessary (depending on the spiciness of the salami) and press the two cloves of garlic over them. Cook until al dente and add to the pasta straight from the pan.
- Cut the salami into narrow strips (2-3 cm long) and place in the hot pan of the vegetables (do not add more oil). Fry to taste and also add to the pasta. Mix everything together and season to taste. Season as needed. Let the salad cool down.
- Finally, add the herder cheese, diced into small cubes, and stir.
- Also tastes good in the vegetarian version without salami or directly hot as a complete meal, then enough for a maximum of 5-6 people.
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