Tuscan Pasta Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g penne / riatoni
- 60 ml olive oil
- 1 clove garlic, crushed
- 4 tablespoon balsamic vinegar (white)
- 425 g artichoke hearts from the lass, drained and quartered
- 8 slices ham (prosciutto or country ham), air-dried, finely sliced and chopped
- 80 g tomato (s), dried in oil, drained and thinly sliced
- 15 g basil, fresh, finely plucked
- 70 g rocket, cleaned and drained well
- 40 g pine nuts, lihtly toasted
- 50 g olives, small black ones
Print Recipe
Pin Recipe Instructions
- Cook the rigatoni / penne in a large saucepan with sparkling salt water according to the instructions on the packet al dente. Drain carefully and transfer to a large salad bowl.
- Roast the pine nuts in a pan without oil for 2-3 minutes over medium heat until golden yellow, then allow to cool a little.
- Beat the oil, garlic and vinegar.
- Pour the dressing over the warm pasta, fold in and let cool down a little. Add the artichoke hearts, ham, tomatoes, basil, rocket, pine nuts and olives.
- Mix all ingredients well and season with salt and black pepper from the mill.
- Prep time: 20 minutes
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