Farfalle al zucchini e limone
Easy
Serve hot
Mix the olive oil and red wine vinegar in a dish and season. Pour the mixture over the farfalle tricolore. Cover and let thaw in the fridge. Once thawed, add the flat parsley and mix.
Arrange salad leaves, dry ham slices and pasta nicely on a plate. Garnish with cherry tomatoes, mozzarella and melon. Finish with the basil leaves and pink pepper.