Summary

Ingredients

• 400 g Farfalle
• Salt water
• 580 g pineapple, pieces, from the can, drained
• 100 g Emmentaler
• 50 g rocket or lamb`s lettuce
• 1 tablespoon mustard, medium hot
• Olive oil, virgin

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Instructions

1. Drain the pineapple well. Boil the pasta in salted water until al dente, drain and place in a bowl with the pineapple. Cut the cheese into cubes and add to the pasta. Wash the lettuce and add it to the pasta as well. Mix everything.
2. Prepare a dressing from oil and mustard, beat it with a fork and season the salad with it.