My appetite for Italy
My appetite for Italy
Fusilli salad
Recipes by category
Ingredients (serves 4 ):
3 tbsp. (45 ml) of olive oil (see Useful tips: Cooking oil)
3 green onions finely chopped
3 cloves of garlic, crushed in a garlic press (see Useful tips: Garlic)
125 g of prosciutto cut in thick slices then cubed
100 g of Allessia sun dried cherry tomatoes chopped
450 gr package of Delverde Fusilli (see Useful tips: Pasta "al dente")
1 red bell pepper cut in cubes
12 cherry tomatoes cut in half
100 g of buffalo mozzarella cut in pieces
10 pitted black olives chopped (see Useful tips: Fresh olives)
10 pitted green olives chopped (see Useful tips: Fresh olives)
1 cup (250 g) of chopped fresh basil (see Useful tips: Basil)
1 tbsp (15 ml) of balsamic vinegar
4 tbsp (60 ml) of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
Salt and pepper
Preparing the pasta:
Fill a large pot with 4 liters of water and bring to a boil, then add a handfull of salt. Add the pasta and let cook for 7 minutes. If you chose another pasta, adjust the cooking time accordingly. Drain and rinse then let cool.
Preparing the salad:
In a large bowl, mix the green onion and prosciutto preperation, the pasta and all the other ingredients. Serve the salad at room temperature.
Preparing the green onion and prosciutto mix:
In a skillet, over a medium-high heat, sauté the green onions, the garlic, the prosciutto and the candied tomatoes in 3 tbsp (45 ml) of olive oil for 5 minutes. Let cool.
Enjoy your meal!