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Company Logo Latteria Soresina

Summer pasta salad

Course

First

Time

45 min

Portions

Difficulty

Easy

INGREDIENTS

220 g Short pasta
4 tablespoons Grana Padano Cheese Pearls
40 g Sharp Provolone Soresina cheese
6 Piccadilly tomatoes
40 g Mix of black and green olives
60 g Diced ham
12 Artichoke wedges in oil
½ Tropea onion
8 whole Caper berries
Oil
Salt
Oregano

granelli di bontà
Summer pasta salad

PREPARATION

  1. Following the cooking instructions, boil the pasta in plenty of salted water until al dente.
  2. Drain, coat with a drizzle of oil and leave to cool.
  3. In a very large bowl, place the diced cherry tomatoes, diced sharp Provolone Soresina cheese, the pitted green and black olives, artichokes in oil, finely-sliced Tropea onion and the caper berries. Mix everything by adding a drizzle of oil, salt and dried or fresh oregano.
  4. Once the pasta is well chilled, add it into the mixture and stir well. Store in the fridge, adding the Grana Padano Cheese Pearls just before serving.
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