Share on:
Mediterranean pasta salad
Cucina Antica ingredients
Other ingredients
500 g Mezze Maniche pasta
100 g fresh cherry tomatoes
100 g Provola cheese, diced
EVO oil
Salt and pepper to taste
Method
Serves 6
Cook the pasta until “al dente” in plenty of salted water, then let it cool with a drizzle of extra-virgin olive oil. When cold, season it with Genovese pesto, salt and pepper, diced cheese, fresh cherry tomatoes and mushrooms. Add extra virgin olive oil to taste. Garnish with fresh basil leaves.