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Pasta salad Antipasto with parmesan vinaigrette and herbs by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time10’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

250 gr. wholemeal pasta

30 gr. olive oil

30 gr. vinegar

1 tablespoon chopped onion

1 teaspoon thyme

lemon zest

20 gr. grated parmesan

1 tablespoon roasted pine nuts

1 pinch of red pepper flakes

salt and black pepper

20 gr. fresh basil leaves, coarsely chopped

1 red Florin pepper, cut into slices

30 gr. sun-dried tomatoes, drained and chopped

50 gr. spicy salami, cut into thin slices

125 gr. fresh mozzarella, into pieces

10 gr. rocket leaves


Recipe Directions

1. In a pasta pot, add salted water and boil the pasta according to the instructions on the package. When they are ready, drain them.

2. In a large serving bowl, add the olive oil, the vinegar, the onion, the thyme, the lemon zest, the parmesan, the pine nuts, a pinch of red pepper flakes, salt and pepper. Add the basil leaves, the pasta and mix.

3. Add the peppers, the sun-dried tomatoes, the salami, the mozzarella, the rocket leaves and mix. At this point, the salad can be served hot or cold and refrigerated for up to 2-3 days.

4. To serve, add a few more rocket leaves and basil leaves.

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