Conchigliette salad with ham, cheese & peas
Very easy
Serve cold
Conchigliette summer salad
Very easy
Print recipe
Ingredients
- Conchigliette (A39) - 250 g
- Cucumber - 25 g
- Black olives without pits - 6 pieces
- Tomato bruschetta (Gran'Oliva) - 2 tbsp
- Garlic paste – ½ tbsp
- Olive oil
- White wine vinegar
- Chopped flat-leaf parsley - 1 pinch
- Salt and pepper
Preparation
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Ingredients
- Conchigliette (A39) - 250 g
- Cucumber - 25 g
- Black olives without pits - 6 pieces
- Tomato bruschetta (Gran'Oliva) - 2 tbsp
- Garlic paste – ½ tbsp
- Olive oil
- White wine vinegar
- Chopped flat-leaf parsley - 1 pinch
- Salt and pepper
Conchigliette summer salad
Preparation
Reheat the Conchigliette in lightly salted boiling water for 30 seconds and drain.
Cut the olives finely. Remove the seeds from the cucumber and cut into small cubes.
Mix the garlic paste, olive oil and white wine vinegar. Season.
Mix the Conchigliette, olives, cucumber, bruschetta and garlic vinaigrette in a large salad bowl.
Present the salad in dishes or take away containers.